Cold Water Starch
From Household cookery and laundry work, 1882
Best for collars, cuffs, and muslin or cotton if diluted.
Presented as published in 1882. 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 Household cookery and laundry work (1882) by Black Mrs, page 56. The excerpt below is the record exactly as published.
COLD WATER STARCH. Have some white soap cut down thinly, and melt it with a little hot water. Have powdered borax, or lump borax powdered down. The propoi-tions given below are for Coleman’s starch, but any good starch suits, and the proportions can easily be ascertained by a single trial. Put in a basin 3 small table-spoonfuls of starch, and wet it to a paste with a large teacupful of cold water. Put into a cup a teaspoonful of the melted white soap, and a tea-spoonful of the borax, and dissolve them in half a teacupful of boiling water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.