SC - corn flour? - oop
Magdalena
magdlena at earthlink.net
Thu Dec 23 06:31:40 PST 1999
> 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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