Starch Making
From The farm cook & rule book, 1923
Serves 1
Salt prevents freezing in cold weather.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 117. The excerpt below is the record exactly as published.
Starch Making Mix % cupful of starch with i/4 cupful of cold water and add 14 teaspoonful of shaved white wax and 4 cupfuls of boiling water. Boil a few minutes, stirring to prevent sticking, and cool before using. This makes a thick starch. If thin starch is desired, add 4 cupfuls of cold water to the thick starch and stir until the mixture is smooth. Salt added to starch prevents it from freezing in clothes hung outdoors in cold weather. To a quart of cooked starch add 2 teaspoonfuls of salt
Cook this with the app: pantry check, scaling, and the assistant.