Invalid Food
Ingredients
Directions
Mix the invalid food into a paste with 4 tablespoons of cold milk.
Gradually add 1 pint of almost boiling milk while stirring continuously.
Place in a warm spot for 20 minutes.
Boil for 1 minute while stirring continuously, 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
- Milk
- Forms the liquid base, and its proteins add body and creaminess as it heats.
The step that matters
Adding the hot milk gradually while stirring. Stirring the hot milk into the cold paste a little at a time keeps the starch dispersed. Adding it all at once can leave lumps that do not smooth out during the later boil.
“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.
More invalid food recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.