Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Corn-Flour Jelly

Corn-Flour Jelly

Mix in a tumbler a tea-spoonful of corn-flour with a little cold water. Pour upon it sufficient boiling water to form a clear jelly, stirring it well during the time it is being poured on; then add a glass of sherry.

← Corn-Flour Fruit PuddingCorn-Flour Omelet →