Cornflour Mould
From Artizan recipes, 1896
Presented as published in 1896. 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
606Calories
20 gProtein
94 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein20 g
Carbohydrates94 g
Fiber4.1 g
Sugars52 g
Total Fat18 g
Saturated Fat9.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium910 mg
Calcium604 mg
Iron1.4 mg
Magnesium111 mg
Phosphorus646 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate14 mcg
Choline99 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 18. The excerpt below is the record exactly as published.
Cornflour Mould. Ingredients. Two ounces of Cornflour. One ounce of Sugar. Pinch of Salt. One pint of Milk. Cinnamon or Lemon Rind to flavour
Cook this with the app: pantry check, scaling, and the assistant.