Corn-flour Milk

Ingredients

• a pint of milk
• two tablespoonfuls of flour
• half a tea-cupful of milk
• two well-beaten eggs
• Sweeten with honey, sugar, or treacle

Method

1. 1

   Put a little lemon-rind or a laurel-leaf into a pint of milk, and set it by the side of the fire till it is nicely flavoured, then bring it to the boil.

2. 2

   Beat flour to a smooth paste with half a tea-cupful of milk, and add two well-beaten eggs.

3. 3

   Stir the boiling milk into the corn-flour, return the whole to the saucepan, let it boil once more, and stir it over the fire for five minutes.

4. 4

   Sweeten and serve.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 181. The excerpt below is the record exactly as published.

Corn-flour Milk. Marketing. For the Bay.— A Lamb’s Fry ; a pound and a half of Rump Steak, an inch thick, for the pigeon pie ; Potatoes ; Spring Cabbage ; a pennyworth of fresh German Yeast. For To-morrow.— A tin of Bovill’s Potted Pheasant ; a tin of Pilchards ; a Cow’s Heel, from the tripe shop. A YEAR'S COOKERY. 228 Breakfast. — Dried Haddock (January 27th) ; German Sausage (June 6th). Corn-flour Milk. — Put a little lemon-rind or a laurel- leaf into a pint of milk, and set it by the side of the fire till it is nicely flavoured, then bring it to the boil. Beat two table¬ spoonfuls of flour to a smooth paste with half a tea-cupful of milk, and add two well-beaten eggs. Stir the boiling milk into the corn-flour, return the whole to the saucepan, let the preparation boil once more, and stir it over the fire five minutes afterwards. Sweeten with honey, sugar, or treacle

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