To Make Potato Flour
Ingredients
Directions
Prepare the potatoes
Clean, peel, and wash the potatoes.
Grate the potatoes into one flat pan.
Settle the flour
Pour the water off into the second flat pan.
Repeat until all the flour settles as a white sediment in the bottom of the pan.
Transfer the sediment onto white paper.
Dry and use
Place the paper near the fire to dry.
Use the dried potato flour like ordinary flour.
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
- Potatoes
- Provide the starch that settles out as the flour.
- Water
- Washes the grated potato so the starch separates from the pulp and settles.
The step that matters
Repeat the water settling until the sediment is fully white. Starch settles to the bottom as a white layer only when the potato pulp and liquid are separated well. Leftover pulp or coloured liquid left in the sediment will darken the flour and add an earthy taste.
“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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