Thin Starch
From Handbook of domestic science and household arts for use in elementary schools, 1900
This starch will be right for ordinary uses.
Presented as published in 1900. 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
Nutrition per serving
1091Calories
22 gProtein
227 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories1091 kcal
Protein22 g
Carbohydrates227 g
Fiber16 g
Sugars1.4 g
Total Fat11 g
Saturated Fat2.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat3.2 g
Cholesterol4.3 mg
Sodium3251 mg
Potassium383 mg
Calcium930 mg
Iron95 mg
Magnesium92 mg
Phosphorus199 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)24 mg
Folate383 mcg
Choline39 mg
Caffeine0 mg
Water1862 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 142. The excerpt below is the record exactly as published.
Thin starch. In the granite pan put f cup starch, and i of level teaspoonful of lard, stir smooth with i cupful of cold water, add gradually 3 pints of boiling water, stir- ring constantly. Let it boil well, then add 1 pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.