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Cornflour Hasty Pudding
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 488. The excerpt below is the record exactly as published.
Cornflour Hasty Pudding1. — (1) Take lqt. of milk, and with a little of it blend 2 table-spoonfuls of Cornflour to a smooth paste. Throw 1 teaspoonful of salt into the remainder of the quart of milk, place it on the fire, and as soon as it boils pour it over the Cornflour, stirring it well. Put it into the saucepan and let it boil for a-quarter-of-an-hour, stirring it often enough to prevent burning. Take it from the fire and stir into it about ljoz. of butter
Cook this with the app: pantry check, scaling, and the assistant.