Cornflour Dodgers

Ingredients

• 2 breakfast-cupfuls of fine white Cornflour
• 1 teaspoonful of melted butter
• 1 teaspoonful of caster sugar
• | teaspoonful of salt
• 1 table-spoonful of milk
• two eggs

Method

1. 1

   Scald the Cornflour with boiling water; add melted butter, caster sugar, salt, and milk.

2. 2

   Leave to cool, then add the beaten yolks and whites of eggs separately.

3. 3

   Grease small tins, make them hot, drop in the batter, and bake until brown and puffy.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 486. The excerpt below is the record exactly as published.

Cornflour Dodgers. — (1) Scald 2 breakfast-cupfuls of fine white Cornflour with boiling water ; add 1 teaspoonful of melted butter, 1 teaspoonful of caster sugar, | teaspoonful of Cornflour — continued. salt, and 1 table-spoonful of milk ; leave it, when mixed, till cold, and add two eggs, the yolks and whites beaten separately. Grease some small tins and make them very hot, drop the batter (which should not be too thin) into them, and bake till brown and puffy in a very hot oven. See Fig. 524. (2) Take lib. of good meal made from white corn. Sift it, add 1 teaspoonful of salt, and mix it then to a pretty stiff dough with cold water. Knead into long oval-shaped cakes and bake in -pans. The crust should be baked nice and brown. Cornflour Dumplings. — Finely chop 41b. of beef-suet, dredging it at the same time with flour ; mix the suet with 3 pints of Cornflour, add 1 teaspoonful of salt

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