Boiled Starch
From The easiest way in housekeeping and cooking, 1881
Any item starched with boiled starch must be dried and sprinkled before ironing.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 28. The excerpt below is the record exactly as published.
Boiled starch is made by adding cold water to raw starch in the proportion of one cup of water to three-quarters of a cup of starch, and then pouring on boiling water till it has thickened to a smooth mass, constantly stirring as you pour. A bit of butter
Cook this with the app: pantry check, scaling, and the assistant.