Cooked Starch
From Efficiency in home-making and first-aid to good cooking, 1915
This is right for table linen if one wishes just a suggestion of starch to help keep it fresh looking longer than when no starch is used.
Presented as published in 1915. 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 Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 32. The excerpt below is the record exactly as published.
cooked starch be made? Moisten the starch thoroughly in a little water and then the right amount of boiling water can be poured over it, stirring it rapidly, then cook until it is clear. Will starch stick worse if it is lumpy and if not thor- oughly cooked? It will. How can anything be starched very stiff, like shirt fronts ? Have the goods dry so as not to thin the starch which must be thick, and rub and work it in with the hands spatting it thoroughly. MERELY A SUGGESTION OF STARCH. i tablespoonful of starch. 2 tablespoonfuls of cold water. 2 quarts of boiling water
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Cook this with the app: pantry check, scaling, and the assistant.