Invalid Food
Ingredients
Directions
Make the paste and milk mixture
Mix the invalid food into a paste with 4 tablespoons of cold milk.
Gradually add 1 pint of almost boiling milk while stirring continuously.
Rest and cook
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
- Makes up most of the liquid and carries the dish's body as it heats.
The step that matters
Adding the hot milk gradually while stirring. Adding the hot milk slowly to a smooth paste, while stirring constantly, lets the starch disperse evenly. Dumping it in at once tends to form lumps that are hard to smooth out.
“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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