Flour Ball
Ingredients
Directions
Make the flour ball
Tie the flour in a square of fine cheesecloth, making a very tight ball.
Place the ball in a pot of boiling water and cook for 4 to 5 hours.
After cooking, remove from the cloth and peel off the outside.
Dry and store
Grate the hard ball.
Dry it in the oven.
Store in a covered jar.
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.
Explore the science
What each ingredient does
- Flour
- Forms the dense ball that cooks into a hard, starch-based mass.
The step that matters
Tying the flour tightly. A very tight ball keeps the flour compact while it boils, so the outer layer can form a firm skin and the inside stays dense rather than falling apart in the water.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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