From 1918:
1 and one-third cupfuls scalded milk
3 yolks of eggs
¾ cupfuls sugar
One-eighth tablespoonful salt
3 whites of eggs
½ teaspoonful vanilla
Scald the milk, beat the egg yolks with the sugar and salt and add the scalded milk. Cook the mixture in a double boiler until it is thick enough to coat a spoon. Remove immediately from the heat and cool. Add the flavoring and pour into serving dish.
Beat whites of eggs until very stiff, then fold in 2 tablespoonfuls of sugar. Drop the meringue from a spoon over the cooled custard and it will float like “islands”.
It should be served very cold.