The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

CORN-STARCH

used in the manufacture of puddings, etc., is made from the raw starch of corn by breaking it up, washing and siphoning repeatedly, running over refining sieves of fine silk which remove any particles of fibre still adhering, putting through various refining processes, drying until the content of water has been reduced to only about 10% and finally pulverizing.

added by the pass

Recipes that use corn-starch

8 dishes across the Historical Foodie library call for corn-starch.

The Epicurean · 8

No. 1358 Smoked Round Top of Beef with Cream Noix de Boeuf Fume a la Creme
No. 3205 Boissy Pudding Pouding Boissy
No. 3224 Wafers with Curacoa Cream—Rolled Gaufres Roulees a la Creme au Curacoa
No. 3363 Wafers with Almonds or Hazel-Nuts and with Brandy—Thin Gaufres Minces aux Amandes ou aux Noisettes et au Cognac
No. 3466 Ice Cream Without Cooking Glaces sans Cuisson
No. 3618 Flowers of Pulled Sugar Fleurs en Sucre Tire
No. 3624 Gum Paste Pastillage.
No. 46 Pastry Cream with Vanilla Creme Patissiere a la Vanille