Cornflour Lunn. — Put into a large basin and mix well together
1 breakfast-cupful of wheaten-flour, 1 teacupful of Cornflour,
and 2 table-spoonfuls of sugar, and when thoroughly mixed add
3 teaspoonfuls of baking-powder. Melt over the fire or in the
oven 2oz. of butter, and pour it into the middle of the mixed
flours. Break three eg-gs into a small bowl and beat them up
very light. Mix the flours and butter to a batter with f pint of
new milk, then pour the eggs over it, and stir them in. Grease
a pudding-dish, and pour the batter in, only filling it half full.
Put it in a quick oven and bake for twenty minutes. Serve it
Cornflour — continued.
hot on a dish covered with a napkin. It may also be made
without sugar.
Cornflour Meringue. — Blend 1 table-spoonful of Cornflour to
a smooth paste with a little cold milk. Pour on to it, stirring
all the time, lqt. of boiling milk ; put it into a saucepan, let
it boil for a-quarter-of-an-hour, and keep stirring to prevent
its burning. Take it from the fire, and beat up the yolks of
four eggs with 2 table-spoonfuls of powdered white sugar and
a few drops of essence of lemon or vanilla ; stir this by degrees
into the boiled Cornflour and milk, which will have cooled a
little while the eggs and sugar were being beaten. Then butter
a pudding'-dish, pour all into it, and bake for a-quarter-of-
an-hour. Meantime, beat the whites of four eggs to a stiff
froth with 1 table-spoonful of jam or jelly added by degrees.
Take the pudding from the oven at the end of a-quarter-of-an-
hour, heap this stiff froth lightly on it all over, put it back
in the oven, and let it brown very slightly. It may be served
either cold or hot. If the Cornflour is flavoured with lemon-
essence, use strawberry or some other sweet jam to beat up
with the white of egg. If it is flavoured with vanilla, use
currant jelly.
Cornflour Musk. — (1) A cast-iron pot with feet is the best
vessel to use, as being raised lin. from the stove the mush will
be less likely to stick to the bottom and burn. Boil 2qts.
of water and 1 table-spoonful of salt (having previously
greased the inside of the pot with a little lard or dripping) ;
then sprinkle in gradually 2 breakfast-cupfuls of Cornflour,
beating1 at the same time with a spoon. Put on the lid, and
let it simmer for three hours. When cold it can be cut into
slices and fried.
(2) Add 1 teaspoonful of salt to 1 breakfast-cupful of Corn-
flour, and mix it quite smooth with a small quantity of cold
water, then stir in gradually lqt. of boiling water. Pour the
mush into a jug, which stand over the fire in a saucepan of
boiling water, and cook for two hours. When done it may
be served either hot or cold, with sugar and cream.
Cornflour Pastry Cream. — Put 1 pint of water or milk into
a saucepan with 5oz. of sugar, and boil them. Add 2oz. of
Cornflour mixed stiff with water, stir well, and boil again ;
add the yolks of five eggs and 2oz. of butter, and stir well
over the fire until the mixture is quite thick, which will take
about ten minutes. Let the mixture cool before adding a
flavouring, and when it is quite cold it is ready for use. ✪ Cornflour Pudding (Baked)
Page 489 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cornflour Lunn. — Put into a large basin and mix well together 1 breakfast-cupful of wheaten-flour, 1 teacupful of Cornflour, and 2 table-spoonfuls of sugar, and when thoroughly mixed add 3 teaspoonfuls of baking-powder. Melt over the fire or in the oven 2oz. of butter, and pour it into the middle of the mixed flours. Break three eggs into a small bowl and beat them up very light. Mix the flours and butter to a batter with f pint of new milk, then pour the eggs over it, and stir them in. Grease a pudding-dish, and pour the batter in, only filling it half full. Put it in a quick oven and bake for twenty minutes. Serve it
Cornflour — continued.
hot on a dish covered with a napkin. It may also be made without sugar.
Cornflour Meringue. — Blend 1 table-spoonful of Cornflour to a smooth paste with a little cold milk. Pour on to it, stirring all the time, lqt. of boiling milk ; put it into a saucepan, let it boil for a-quarter-of-an-hour, and keep stirring to prevent its burning. Take it from the fire, and beat up the yolks of four eggs with 2 table-spoonfuls of powdered white sugar and a few drops of essence of lemon or vanilla ; stir this by degrees into the boiled Cornflour and milk, which will have cooled a little while the eggs and sugar were being beaten. Then butter a pudding-dish, pour all into it, and bake for a-quarter-ofan-hour. Meantime, beat the whites of four eggs to a stiff froth with 1 table-spoonful of jam or jelly added by degrees. Take the pudding from the oven at the end of a-quarter-of-anhour, heap this stiff froth lightly on it all over, put it back in the oven, and let it brown very slightly. It may be served either cold or hot. If the Cornflour is flavoured with lemonessence, use strawberry or some other sweet jam to beat up with the white of egg. If it is flavoured with vanilla, use currant jelly.
Cornflour Mush. — (1) A cast-iron pot with feet is the best vessel to use, as being raised lin. from the stove the mush will be less likely to stick to the bottom and burn. Boil 2qts. of water and 1 table-spoonful of salt (having previously greased the inside of the pot with a little lard or dripping) ; then sprinkle in gradually 2 breakfast-cupfuls of Cornflour, beating at the same time with a spoon. Put on the lid, and let it simmer for three hours. When cold it can be cut into slices and fried.
(2) Add 1 teaspoonful of salt to 1 breakfast-cupful of Cornflour, and mix it quite smooth with a small quantity of cold water, then stir in gradually lqt. of boiling water. Pour the mush into a jug, which stand over the fire in a saucepan of boiling water, and cook for two hours. When done it may be served either hot or cold, with sugar and cream.
Cornflour Pastry Cream. — Put 1 pint of water or milk into a saucepan with 5oz. of sugar, and boil them. Add 2oz. of Cornflour mixed stiff with water, stir well, and boil again ; add the yolks of five eggs and 2oz. of butter, and stir well over the fire until the mixture is quite thick, which will take about ten minutes. Let the mixture cool before adding a flavouring, and when it is quite cold it is ready for use.
Records on this page
Cornflour Pudding (Baked)Cornflour Meringue