Corn-flour Fruit Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Peeled and cored apples or pears may be used.
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.
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. Flavour to taste, and boil for eight minutes. Pour it into a pie-dish, and brown it before the fire. This is an exquisite dish. Corn-flour Fruit Pie. — Bake or stew any kind vi fruit with sugar. Put it into a pie-dish, and pour over it corn-flour boiled with milk, in the proportion of four ounces of flour to one quart of milk. Brown before the fire. This makes a covering lighter and more delicious than the ordinary pie-crust. Corn-flour Fruit Pudding.— Prepare a batter as for corn-flour blancmange. Pour half of it into a well-buttered pie-dish ; strew about two pounds of any kind of fruit
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Cook this with the app: pantry check, scaling, and the assistant.