Cornflour Mould
From Berridge House recipe book, 1910
Presented as published in 1910. 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
252Calories
5 gProtein
60 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories252 kcal
Protein5.4 g
Carbohydrates60 g
Fiber15 g
Sugars4.5 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium8.8 mg
Potassium339 mg
Calcium138 mg
Iron2.1 mg
Magnesium68 mg
Phosphorus166 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.
Cornflour Mould 2 oz. cornflour, about 2 tablespoonsful i pt. milk, of sugar, lemon rind
Cook this with the app: pantry check, scaling, and the assistant.