Cornflour Sauce
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
299Calories
10 gProtein
52 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein10 g
Carbohydrates52 g
Fiber12 g
Sugars30 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 75. The excerpt below is the record exactly as published.
Cornflour Sauce. Ingredients. Half an ounce of Cornflour. Half a pint of Milk. Half an ounce of castor Sugar. The rind of one Lemon
Cook this with the app: pantry check, scaling, and the assistant.