Cornflour Mould
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
341Calories
16 gProtein
35 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories341 kcal
Protein16 g
Carbohydrates35 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium731 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water429 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 17. The excerpt below is the record exactly as published.
CORNFLOUR MOULD. eae te Balen - cornflour into pan, mix to smooth paste with 1 pint» remedy has a distinctly helpful action on the stomach, and |. milk and little flavouring. Allow to boil for 20 minutes. Add 1 tablespoonful sugar and pour into wet mould, When cold, turn out and serve with jam or stewed fruit. bows CHRISTMAS CAKE. add + Ib. fine sugar, 5 to 3 eggs well beaten. Add a1 ie: flour, 3 lb. currants, 3 1b. raisins, 1 teaspoonful ee powder, pinch salt, grated lemon rind. Beat well to- gether ; fi ine a cake-fin with buttered paper, Rae in moderate oven for 2 or 24 hrs. BROWN BREAD.— Warm. bowl, put in z “Tb. whole meal, 1 lb. flour, 2 teaspoonsful salt, 3 oz. lard Rub until well mixed. Put 1 oz. pure yeast into basin, — pour on little lukewarm water and stir until dissolved. _ Place § pint water and § pint milk
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Cook this with the app: pantry check, scaling, and the assistant.