Corn-flour Blancmange
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with any kind of fruit. Time: twenty minutes.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 407. The excerpt below is the record exactly as published.
Corn-flour Blancmange.— Mix very smoothly four ounces of coru-tlour with a little cold niilk, pour over it a quax-t of boiling milk, return it to the saucepan, and stir it constantly. Let it remain on the tire four minutes after it comes to a boil. Sweeten and flavour it
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