SC - corn flour? - oop

[Magdalena]

> My experience in European cookbooks that have an "English-to-American"
> translation (e.g. Jane Grigson's Fruit Book) has been that "corn flour"
> means what we call "cornstarch" here in the USA, i.e. the refined, white

"For a smooth melting texture:

100g plain soft flour
50g cornflour
100g butter
50g icing sugar"

>From _A Year in a Scots Kitchen_ by Catherine Brown

So this would be

white flour
cornstarch
salted butter
powdered sugar

in American terms?

- -Magdalena

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