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Indian Cornflour

Name: Indian Cornflour
Yield: 6 servings
Ingredients: lib. of Cornflour; 2 pints of water; lib. of sugar; 6oz. of lard or butter; a few white cardamoms; sticks of cinnamon

From The encyclopædia of practical cookery, 1890

Serves 6

Presented as published in 1890. 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

769Calories

6 gProtein

134 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories769 kcal

Protein5.5 g

Carbohydrates134 g

Fiber6 g

Sugars76 g

Total Fat26 g

Saturated Fat15 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol61 mg

Sodium12 mg

Potassium252 mg

Calcium26 mg

Iron1.9 mg

Magnesium73 mg

Phosphorus213 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E1 mg

Vitamin K2.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate20 mcg

Choline22 mg

Caffeine0 mg

Water171 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 492. The excerpt below is the record exactly as published.

lib. of Cornflour into a basin, pour over 2 pints of water, and let it soak in a warm place for twelve Hours. Pass the liquor through a coarse cloth into a sauce- pan, add lib. of sugar, and boil, stirring continually ; when it begins to thicken, add 6oz. of lard or butter, warmed, with a few white cardamoms and sticks of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.