OSWEGO STARCH – T. Kingsford & Son
OSWEGO STARCH – T. Kingsford & Son – 1876
Vintage Recipe Pamphlet
Oswego Starch-1876
Without a doubt, my oldest and most ‘prized’ vintage recipe pamphlet is this Oswego Starch brochure from the Oswego Starch Factory. I purchased this brochure in early 2003 for $12.00 and today estimated value is $45.00. The brochure measures 3.5″ x 5.5″ and contains 16 pages.
Originally established as a factory for manufacturing “pure and silver gloss starch for the laundry”, T. Kingsford & Son soon found a method for developing their starch into a product for culinary use as well.
Quoting from the brochure: “This is one of the few productions so perfect as to admit of no improvement. The manufacture of this delicate article from Indian Corn was the sole invention of Mr. Kingsford more than thirty years ago, during which period it has received from time to time all the improvements which skill and science could furnish, and has now been brought to the highest attainable quality”.
AS AN ARTICLE OF FOOD: Quoting further, “The experiment which first gave to the world this Laundry Starch made from Indian Corn, and the skill which perfected it, have been productive of still more notable success in furnishing this new article of food, which is adapted alike to the taste of the epicure and the wants of the invalid.”
(back cover)
SAMPLE RECIPES FROM THE BROCHURE:
Oswego Pudding
One quart of milk, three tablespoonfuls of corn starch, four eggs. Beat the yolks, and mix them with a little of the milk and flour; sweeten and flavor with vanilla. Scald the milk, and add the other ingredients, boil three minutes; pour into a dish, and set away to cool. Beat the whites with four teaspoonfuls of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole.
Saratoga Pudding
Mix four tablespoonfuls of corn starch i one quart of cold milk. Stir until it boils. When cool, stir in two tablespoons white sugar, six eggs, whites and yolks beaten separately. Put in a large pudding-dish, place in a pan of water, bake one and a half hours.
Sauce: One cup sugar, half cup butter, the yolks of two eggs, one glass wine. Rub sugar and butter to a cream, add eggs and half the wine. Put the dish in boiling water, stir ten minutes, add the rest of the wine, and serve.
That’s all for now folks. Hope you’re enjoying these posts. Be sure to sign in above so I can keep you informed of future postings to this blog.
Tim Mack
Tags: Attainable Quality, Cold Milk, Corn Starch, Currant Jelly, flour, Indian Corn, Invention, Kingsford, Laundry Starch, More Than Thirty Years, New Article, Oswego Starch Company, pudding, Pudding Mix, recipe brochures, recipe pamphlet, recipe pamphlets, recipes, Saratoga, Starch Factory, T. Kingsford, Three Minutes, Vanilla, vintage advertising, Vintage Recipe, White Sugar, Yolks
