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Excellent Potato Flour
From Modern cookery, in all its branches, 1884
Serves 5
Will remain good for years.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
419Calories
11 gProtein
95 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein11 g
Carbohydrates95 g
Fiber11 g
Sugars4.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium33 mg
Potassium2313 mg
Calcium65 mg
Iron4.4 mg
Magnesium125 mg
Phosphorus310 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate82 mcg
Choline66 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 158. The excerpt below is the record exactly as published.
EXCELLENT POTATO FLOUR, OR ARROWROOT. ( Fecule de Pommes de ter re.') Grate into a large vessel full of cold water, six pounds of sound mealy potatoes
Cook this with the app: pantry check, scaling, and the assistant.