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Dessert

Excellent Potato Flour

Flour made by grating potatoes, washing, sieving, drying, and sifting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Excellent Potato Flour

Oven, in the book's wordsA slow oven

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.

Soak and settle

  1. Grate the potatoes into a large vessel filled with cold water.

  2. Stir well and let it sit for six hours.

  3. Pour off the water and add fresh water, stirring again.

  4. Repeat this process every three to four hours during the day.

  5. Change the water at night and pour it off the next morning.

  6. Add two to three quarts of water to the potatoes.

Wash the starch

  1. Turn the mixture into a hair sieve set over a pan to collect the flour.

  2. Wash the flour through the sieve by pouring water over it.

  3. Let it settle in the pan, then drain off the water.

Dry and store

  1. Spread the potato sediment on dishes and dry it in a slow oven at 300°F (150°C).

  2. Sift the dried mixture and store it in bottles or jars, sealing them tightly.

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

Mealy potatoes
Supply the starch that settles out and dries to become the flour.

The step that matters

Drying in a slow oven. Starch dries best at low heat. Too much heat can scorch the surface or partly cook the starch into hard lumps, which makes the flour uneven and harder to sift.

“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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