Cornflour Sauce
From Plain cookery recipes, 1908
Presented as published in 1908. 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
261Calories
10 gProtein
42 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein10 g
Carbohydrates42 g
Fiber12 g
Sugars20 g
Total Fat8.7 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium99 mg
Potassium570 mg
Calcium435 mg
Iron1.1 mg
Magnesium57 mg
Phosphorus297 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C129 mg
Vitamin A81 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate17 mcg
Choline55 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 28. The excerpt below is the record exactly as published.
Cornflour Sauce. Half an ounce cornflour. Half a pint milk. One teaspoonful sugar. Strip of lemon rind
Cook this with the app: pantry check, scaling, and the assistant.