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Cornflour Charlotte
From Cookery for every household, 1914
Serves 1
Arrowroot or rice flour may be used instead of cornflour. A tablespoonful of cream or the yolk of an egg may be added instead of the butter. Probable cost, 6d.
Presented as published in 1914. 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
623Calories
16 gProtein
84 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein16 g
Carbohydrates84 g
Fiber2.3 g
Sugars32 g
Total Fat28 g
Saturated Fat8.9 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol43 mg
Sodium681 mg
Potassium531 mg
Calcium538 mg
Iron3.1 mg
Magnesium56 mg
Phosphorus433 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0.4 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.4 mg
Folate63 mcg
Choline48 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 865. The excerpt below is the record exactly as published.
Cornflour Charlotte 4 or 5 finger biscuits. £ pt. milk. 1 level table-sp. corn- flour. 1 tea-sp. sugar. 1 dessert-sp. butter. A few drops vanilla. Bed-currant jelly.
Cook this with the app: pantry check, scaling, and the assistant.