Invalid Food
Ingredients
Directions
Make the paste
Mix the invalid food into a paste with 4 tablespoons of cold milk.
Thicken and finish
Gradually add ½ pint of almost boiling milk while stirring continuously.
Place in a warm spot for 20 minutes.
Boil for 1 minute, stirring constantly, and strain if necessary.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Invalid food
- Starch that thickens the milk into a smooth, lightly set liquid as it heats.
- Milk
- Forms the liquid base, adding moisture and a soft, creamy texture.
The step that matters
Adding the hot milk gradually while stirring. Starch granules clump and form lumps if they meet hot liquid all at once. Mixing them into cold milk first and stirring while adding the hot milk keeps them separated so they swell evenly and thicken smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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