Boiled Cornflour Custard

Name: Boiled Cornflour Custard
Ingredients: 1 teaspoonful cornflour; Jr pint milk; 1 oz. lump sugar

From Cookery book and general axioms for plain cookery, 1890

If wanted thicker, the quantity of cornflour should be increased.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

264Calories

8 gProtein

41 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories264 kcal

Protein8.1 g

Carbohydrates41 g

Fiber0.2 g

Sugars40 g

Total Fat8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium374 mg

Calcium300 mg

Iron0.1 mg

Magnesium31 mg

Phosphorus253 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0.6 mcg

Choline44 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 37. The excerpt below is the record exactly as published.

BOILED CORNFLOUR CUSTARD. Ingredients : — 1 teaspoonful cornflour. s Jr pint milk. 1 oz. lump sugar

Cook this with the app: pantry check, scaling, and the assistant.