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Cornflour Mould
From Cookery for every household, 1914
Serves 1
Partial recipe, cut off.
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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 699. The excerpt below is the record exactly as published.
Cornflour Mould, mixing 2 oz. powdered chocolate with the cornflour and milk. If cake chocolate is used, it should be grated or shred down and dissolved in a small quantity of the milk, before the larger quantity is poured into the saucepan. Note. — Robinson’s patent barley may be used instead of cornflour. 1944. Coffee Mould (Moule au Cafe) & pt. milk. | pt. strong clear coffee. 2 oz. cornflour. 2 oz. sugar. A few drops of vanilla. 1 oz. butter. Put the coffee and half the milk into a saucepan to heat. Mix the cornflour smoothly with the remainder of the milk and add it to the hot liquid in the saucepan. Stir over the fire until boiling, and boil slowly until thoroughly cooked. Add the sugar, butter, and vanilla, and mix well. Pour all into a wet mould, and set aside until cold. Notes. — A little cream added to this is an im- provement. The coffee used should be very strong and clear. Coffee essence may be used instead of fresh coffee, the quantity of liquid being made up With milk or water. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. Probable cost, 7 d. or Sd. 1945. Cornflour Mould 2 oz. cornflour. [ 1 oz. butter. 1 pt. milk. 1 \ oz. sugar, j A little flavouring
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