Flour Paste
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 526. The excerpt below is the record exactly as published.
Flour Paste. — A common paste may be made by simply boiling flour and water, but one that wiU keep good, and be useful for various purposes, should be made as follows : — Dissolve an ounce of alum in a pint and a half of wai-m water ; add flour to make it as thick as cream, and a tea-spoonful of powdered resin
Cook this with the app: pantry check, scaling, and the assistant.