(2) Mix 2 teaspoonfuls of Cornflour and 1 saltspoonful of
salt with cold water until of a smooth, thin paste, stir into
it 1 breakfast-cupful of boiling water, and cook five minutes,
or until the desired consistency is obtained. Strain, add a
little sugar if desired, and thin it by adding a little milk. If
intended for a patient, a little lemon-juice improves the flavour ;
or ^in. stick of cinnamon or a little nutmeg may be boiled |
with it to flavour.
Cornflour Hasty Pudding1. — (1) Take lqt. of milk, and with
a little of it blend 2 table-spoonfuls of Cornflour to a smooth
paste. Throw 1 teaspoonful of salt into the remainder of the
quart of milk, place it on the fire, and as soon as it boils
pour it over the Cornflour, stirring it well. Put it into the
saucepan and let it boil for a-quarter-of-an-hour, stirring it
often enough to prevent burning. Take it from the fire and
stir into it about ljoz. of butter✪ Cornflour Hasty Pudding. Pour into a deep dish and
let it stand in a pan of hot water till sent to table, but
do not cover it. Serve with either jam or sugar and cream.
(2) Put over the fire in a saucepan 3 pints of water ; when
it boils throw in a little salt, and stir in gradually 3 pints
of Cornflour and 2oz. of butter, and keep stirring till it is
quite thick. Serve it hot, with cream, or milk and sugar, or
treacle.
(3) Mix together 6oz. of Cornflour and 2oz. of wheat-flour,
and then stir both flours into lqt. of boiling water. Let it boil
hard for half-an-hour, stirring it almost constantly. At the end
of the half-hour, add 1 teaspoonful of salt and loz. of butter,
and let it boil gently for ten minutes. Serve it in a deep dish
with either butter, sugar and grated nutmeg, or else cream
and sugar.
Cornflour Jelly. — (1) Put 1 table- spoonful of Cornflour into
a basin, mix in 1 table-spoonful of milk, and then add the yolks
of three eggs. Put 1 breakfast-cupful of milk (less the table-
spoonful) into a saucepan, bring it to the boil, add sugar to
sweeten, and stir in quickly the egg and Cornflour mixture,
and continue to stir until all is quite smooth. Pour the
mixture into a mould, let it set, turn it out, and serve. This
is a good jelly for an invalid, and may be flavoured with any
essence.
(2) Boil lqt. of water with 12oz. of sugar, and add to it the
juice of one small lemon and about half the rind cut off thin
and in small pieces. Mix 3 table-spoonfuls of Cornflour in
i pint of boiling- water, stir it into the boiling syrup, and boil
slowly for about ten minutes, so as to lose its milky appearance
and become almost clear. Pour it into custard-cups or any
kind of moulds, let it get firm, and serve each with 1 table-
spoonful of sweetened cream whipped to a froth.
Cornflour Loaf Cake. — Bub |lb. of butter into lib. of Corn-
flour, and make into a thick batter with boiling milk. Beat
two eggs and stir into the batter when cool. Dust a little
flour over jib. of stoned raisins and ilb. of washed and dried
currants, and stir them into the batter with fib. of moist
sugar; put the mixture into a buttered cake-mould, and bake
for two hours in a moderate oven. ✪ Cornflour Pudding (Baked)
Page 488 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Mix 2 teaspoonfuls of Cornflour and 1 saltspoonful of salt with cold water until of a smooth, thin paste, stir into it 1 breakfast-cupful of boiling water, and cook five minutes, or until the desired consistency is obtained. Strain, add a little sugar if desired, and thin it by adding a little milk. If intended for a patient, a little lemon-juice improves the flavour ; or ^in. stick of cinnamon or a little nutmeg may be boiled | with it to flavour.
Cornflour Hasty Pudding. — (1) Take lqt. of milk, and with a little of it blend 2 table-spoonfuls of Cornflour to a smooth paste. Throw 1 teaspoonful of salt into the remainder of the quart of milk, place it on the fire, and as soon as it boils pour it over the Cornflour, stirring it well. Put it into the saucepan and let it boil for a-quarter-of-an-hour, stirring it often enough to prevent burning. Take it from the fire and stir into it about ljoz. of butter. Pour into a deep dish and let it stand in a pan of hot water till sent to table, but do not cover it. Serve with either jam or sugar and cream.
(2) Put over the fire in a saucepan 3 pints of water ; when it boils throw in a little salt, and stir in gradually 3 pints of Cornflour and 2oz. of butter, and keep stirring till it is quite thick. Serve it hot, with cream, or milk and sugar, or treacle.
(3) Mix together 6oz. of Cornflour and 2oz. of wheat-flour, and then stir both flours into lqt. of boiling water. Let it boil hard for half-an-hour, stirring it almost constantly. At the end of the half-hour, add 1 teaspoonful of salt and loz. of butter, and let it boil gently for ten minutes. Serve it in a deep dish with either butter, sugar and grated nutmeg, or else cream and sugar.
Cornflour Jelly. — (1) Put 1 table- spoonful of Cornflour into a basin, mix in 1 table-spoonful of milk, and then add the yolks of three eggs. Put 1 breakfast-cupful of milk (less the tablespoonful) into a saucepan, bring it to the boil, add sugar to sweeten, and stir in quickly the egg and Cornflour mixture, and continue to stir until all is quite smooth. Pour the mixture into a mould, let it set, turn it out, and serve. This is a good jelly for an invalid, and may be flavoured with any essence.
(2) Boil lqt. of water with 12oz. of sugar, and add to it the juice of one small lemon and about half the rind cut off thin and in small pieces. Mix 3 table-spoonfuls of Cornflour in i pint of boiling- water, stir it into the boiling syrup, and boil slowly for about ten minutes, so as to lose its milky appearance and become almost clear. Pour it into custard-cups or any kind of moulds, let it get firm, and serve each with 1 tablespoonful of sweetened cream whipped to a froth.
Cornflour Loaf Cake. — Bub |lb. of butter into lib. of Cornflour, and make into a thick batter with boiling milk. Beat two eggs and stir into the batter when cool. Dust a little flour over jib. of stoned raisins and ilb. of washed and dried currants, and stir them into the batter with fib. of moist sugar; put the mixture into a buttered cake-mould, and bake for two hours in a moderate oven.
Records on this page
Cornflour Hasty PuddingCornflour Pudding (Baked)Cornflour JellyCornflour Loaf Cake