Corn-flour Custard Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
This is an exquisite dish.
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 Custard Pudding.— Mix three ounces of corn-flour with one quart of sweet milk, one or two eggs well beaten, a little butter, and four table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.