Cornflour Pudding
From The official handbook for the National Training School for Cookery, 1891
Average cost of a Cornflour Pudding (in a cup).
Presented as published in 1891. 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
153Calories
10 gProtein
8 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein10 g
Carbohydrates7.9 g
Fiber0.2 g
Sugars6.1 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium117 mg
Potassium259 mg
Calcium178 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus229 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 120. The excerpt below is the record exactly as published.
1 pint of milk « 2J H Time required, about two hours a?id fifteen minutes. Now we will show you how to make a Boiled Batter Pudding. 1. We put a saucepan of warm water on the fire to boil. 2. We put six ounces of flour into a basin and mix half a saltspoonfid of salt with it. 3. We break three eggs into the flour, and beat them well together. 4. We now add by degrees one pint of milk, stirring very smoothly all the time, until the batter is well mixed. 5. We take a pudding basin and grease it inside with butter. 6. We stir the batter, and then pour it into the basin. 7. We wring out a pudding cloth in warm and then cold water, and flour it well. 8. We place the cloth over the batter, and tie it on securely with a piece of string, just below the rim of the basin. We tie the four corners of the cloth over the top. 9. When the water in the saucepan is quite boiling we put in the pudding, and let it boil for one hour and a half Lessons on Making Puddings. — Boiled Batter. 317 10. For serving, we take the basin out of the saucepan, take off the cloth, and turn the pudding carefully out on a hot dish. 31 8 National Training School for Cookery. PUDDINGS. Lesson No. 15. CORNFLOUR PUDDING. Average cost of a " Cornflour Pudding" (in a cup). INGREDIENTS. d. 1 teaspoon ful of cornflour o\ \ pint of milk of 4 lumps of sugar o^ 1 egg
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