Flour Caudle
From Virginia Cookery-book, 1884
Serves 2
To be used when astringent food is required.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 143. The excerpt below is the record exactly as published.
half a pint of new milk to boil in a small stew- pan, and rub two teaspoonf uls of flour into half a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.