Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Gum-Starch
From The housewife's referee, 1898
Serves 8
Use for collars, cuffs, and shirt fronts.
A modern interpretation · AI-generated from the original record
Ingredients
- two ounces of fine white gum arabic
- a pint of boiling water
- A tablespoonful of this
Method
Pound the gum arabic to powder, put it into a jug and pour on boiling water.
Cover and let it sit overnight.
The next day, pour the liquid into a clean bottle, cork it, and keep for use.
Stir a tablespoonful into a pint of starch for a fine gloss.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 41. The excerpt below is the record exactly as published.
Gum-Starch.— Pound two ounces of fine white gum arabic to powder, put it into a jug and pour on it a pint of boiling, water, according to the tenacity required ; cover the jug and let it remain for the night. Next day pour the liquid carefully from the dregs into a clean bottle, cork it, and keep it for use. A tablespoonful of this
Cook this with the app: pantry check, scaling, and the assistant.