Boiled Flour
Ingredients
Directions
Prepare
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 for a long time.
Allow to cool until it becomes a dry, hard 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 starchy mass that cooks into a dry, hard, grateable starch.
- Cold water
- Keeps the cloth damp so the flour surface forms a crust rather than cooking through unevenly.
The step that matters
Dredging the outside with flour until a crust forms. The flour crust seals the outside of the ball so the inside cooks into a firm mass rather than a soggy one. Skipping or thinning the crust may leave the center wet and hard to dry.
“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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