Thick Starch
From Household science and arts, 1913
Use thick starch for garments that need to be very stiff.
Presented as published in 1913. 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 science and arts (1913) by Josephine Morris, page 80. The excerpt below is the record exactly as published.
THICK STARCH THIN STARCH 1 c. starch I c. starch i c. cold water J c. cold water 1 pt. boiling water 2 qt. boiling water 1 ts. borax 1 ts. borax i ts. lard
Cook this with the app: pantry check, scaling, and the assistant.