Corn-flour Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
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 408. The excerpt below is the record exactly as published.
Corn-flour Pudding, Baked.— Add three and a half ounces of corn-flour to one quart of milk ; boil for eight minutes, stirring- it briskly all the time. Allow it to cool, and then mix thoroughly with it two eggs well beaten, and three table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.