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Bread

Morse-chesnut Flour

Flour produced by grinding horse-chesnuts, mixing with soda, washing to whiten, yielding 60 lb for bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Morse-chesnut Flour

yields 60 lb of flour

Ingredients

Directions

  1. Grind the horse-chesnuts.

  2. Mix the ground horse-chesnuts with 1 lb of carbonate of soda.

  3. Wash the mixture until it is perfectly white.

  4. This will yield 60 lb of flour suitable for bread.

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.

Explore the science

What each ingredient does

Horse-chesnuts
Supply the starchy bulk that becomes the flour.
Carbonate of soda
Its alkalinity helps loosen and leach out bitter compounds from the chestnuts.

The step that matters

Wash the mixture until it is perfectly white. Washing removes the soda and the dark, bitter compounds released during alkaline treatment. Stop only when the mixture is white, because leftover soda and coloured compounds carry bitterness and off flavour into the flour.

“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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