Mock Cream

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ oz. cornflour
  • ¼ pt. milk
  • 1 oz.


Blend the cornflour with a little of the milk, and put the rest of the milk on to boil. Pour the boiling milk on to the blended cornflour, stirring well. Return mixture to pan and cook for 2–3 min. Cool. Cream together the margarine and sugar. Gradually beat the cornflour mixture into the creamed fat