Cornflour Shape
From Plain cookery recipes, 1908
This method applies to various farinaceous materials.
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
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 44. The excerpt below is the record exactly as published.
Cornflour Shape* Two ounces cornflour. One dessertspoonful sugar. One pint milk. Flavouring
Cook this with the app: pantry check, scaling, and the assistant.