Monday 3 August 2020

Starching petticoats

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 

No comments:

Post a Comment

Rochester Dickens Festival 2022

 Had a pleasant three days at the festival and a wonderful time at The Jubilee ball. Although this year was a lot smaller and quieter it was...