To Wash Laces and Fine Muslins
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 203. The excerpt below is the record exactly as published.
To Wash Laces and Fine Muslins. After soaking them all night in cold water, squeeze (do not wring) out of water. Prepare a lather of soap mixture and tepid water, in proportion of 1 pint of the mixture to 1 gallon of water
Cook this with the app: pantry check, scaling, and the assistant.