Corn Flour Mould
From Wholesome cookery, 1887
Presented as published in 1887. 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
396Calories
18 gProtein
45 gCarbs
16 gFat
Full nutrition (31 nutrients)
Calories396 kcal
Protein18 g
Carbohydrates45 g
Fiber1.2 g
Sugars24 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium772 mg
Calcium599 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus518 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate44 mcg
Choline87 mg
Water432 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 54. The excerpt below is the record exactly as published.
Corn Flour Mould. 1 ounce of corn flour, 1 pint of milk. Mix well together ; sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.