Excellent Potato Flour, or Aurumroot
Ingredients
Directions
Grate the potatoes into a large vessel filled with cold water.
Stir the mixture well.
Let it sit for six hours.
Pour off the water.
Add fresh water, stirring again.
Repeat this process every three to four hours throughout the day.
Change the water at night.
Pour it off the next morning.
Add two to three quarts more water to the potatoes.
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
- Provide the starch that becomes the flour once the soaking water removes the rest.
- Cold water
- Draws out and carries away soluble compounds while the grated potato rests between changes.
The step that matters
Changing the water on schedule. Repeated water changes wash away soluble compounds and color, so the starch settles clean and white. Letting the water sit too long between changes can leave the flour discolored or sour.
“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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