Boiled Flour
Ingredients
Directions
Prepare the flour
Tie the flour tightly in a linen cloth.
Frequently dip the cloth in cold water.
Dredge the outside with flour until a crust forms.
Boil and dry
Boil the wrapped flour for a long time.
Allow it to cool until it becomes a hard, dry mass.
Finish
Grate the cooled mass and prepare it like arrowroot.
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
- Fine flour
- Forms the entire starchy mass that cooks into a hard, dry, reusable block.
- Cold water
- Keeps the cloth damp so the outer flour crust forms and the wrapped mass cooks evenly.
The step that matters
Dredge the outside with flour until a crust forms. A flour crust on the wet cloth seals the outer layer so the dough does not dissolve into the boiling water. Repeated dipping keeps the cloth damp enough for that crust to form.
“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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