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Bleaching White Goods

From an old cookbook · modernised transcription
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Why it works: Lime and sugar are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 3,332 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Bleaching White Goods

Ingredients

Directions

  1. Two pounds of sal soda and half a pound of chloride of lime. Put half a gallon of water to the lime and let it stand all night. In the morning dissolve the soda in three and a half gallons of water ; add to 16

  2. 242 THE LA UNDR Y.

  3. the lime-water and strain. Immerse the cloth in boiling suds ; then take out and put directly into the mixture ; leave it in for half an hour, then rinse the muslin thoroughly and lay upon the grass or snow, or hang upon a line in the sun. To make it very white, dampen occasion- ally and leave it out for two or three days.

  4. This is equally good : For twenty yards of muslin take one pound of chloride of lime ; soak it in warm water over night ; then strain through a coarse cloth into a tub of water as hot as you can bear the hands in ; put in the cloth and stir it constantly thirty minutes ; then wring out and rinse as long as your strength or patience lasts and your cloth will be white and it will not injure it — if it is thoroughly rinsed.

  5. To Cleanse Cotton Goods — Add to hot rain water an amount of wheat bran equal to one-eighth of the fabric to be cleansed, and after stirring well for five minntes, add the goods ; stir them about with a clean stick and bring the articles to a boil. Allow the mixture to cool until the goods can be washed out, after which rinse them well.

Nutrition, whole recipe (rough)

60Calories
0 gProtein
0 gFat
16 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Limejuice of 1 lime (44ml)11
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + sugartop 29% of all pairs
    Smell alikelow
    Cooked together3,332 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs