Cornflour Pudding
From A second Dudley book of cookery and other recipes, 1914
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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 89. The excerpt below is the record exactly as published.
CORNFLOUR PUDDING ONE pint of boiling milk and two tablespoonfuls of cornflour. Mix the cornflour smoothly in a basin with a little of the boiling milk. Then pour the rest of the milk, mix and return to stew- pan to boil up again. Add a little sugar and cream
Cook this with the app: pantry check, scaling, and the assistant.