I decided to starch my corded and tucked petticoat
I followed a 1856 recipe from " Facts Worth Knowing" Facts Worth Knowing 1856
- Whisk together 2 tbsp starch (I used cornstarch) with cold water
- Pour about 1/2 l of boiling water over the starch solution, and ‘boil it half an hour’
- After the starch has cooked about half an hour, stir in 1/2 tbsp sugar to increase the stiffness of the starch. Let the starch cool for some minutes.
After these steps i hung the petticoat up to dry, you can put the petticoat over a round barrel ect to get the perfect round shape.
|1830-40's corded petticoat|