Excellent Potato Flour, or Arrowroot
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the potatoes
Grate the potatoes into a large vessel filled with cold water.
Stir the grated potatoes well.
After 6 hours, pour off the water. Add fresh water and stir the mixture.
Repeat the process every 3 to 4 hours during the day.
Change the water at night.
The next morning, pour off the water. Add 2 to 3 quarts more water.
Wash and collect the flour
Turn the mixture into a fine sieve.
Set the sieve over a pan to collect the flour.
Wash the flour through the sieve. Pour water over the flour.
Let it settle in the pan.
Drain off the water.
Dry and store
Spread the potato sediment on dishes.
Dry it in a slow oven at 300°F (150°C).
Sift the dried flour.
Store it in bottles or jars, covering them tightly.
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
- Sound mealy potatoes
- Their starch becomes the flour, so mealy potatoes yield more fine, dry starch.
“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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