Name: Potato Flour
Ingredients: 6 pounds mealy potatoes; 2 to 3 quarts water

Potato Flour

Oven, in the book's wordsA slow oven

Ingredients

6 pounds mealy potatoes
2 to 3 quarts water

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 the potatoes

Grate the potatoes into a large vessel filled with cold water and stir well.
After 6 hours, pour off the water and add fresh water, stirring the mixture well.
Repeat this process every 3 to 4 hours during the day, changing the water at night.
The next morning, pour off the water and add 2 to 3 quarts more water.

Collect the flour

Turn the mixture into a hair sieve set over a pan to collect the flour.
Wash the mixture through the sieve by pouring water over it.
Let it settle in the pan, then drain off the water.

Dry and store

Spread the potato sediment on dishes and dry it in a slow oven at 300°F (150°C).
Sift the dried mixture and store it in bottles or jars, corking or covering them closely.

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.