Potato Flour
From Culinary jottings, 1885
Useful for making easy-to-digest puddings.
Presented as published in 1885. 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
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 231. The excerpt below is the record exactly as published.
potato flour for souffles- Here is a recipe for potato flour which I do not think you will find in any cookery book. " The farina of the potato, properly granulated and dried, is frequently sold as a substitute for arrowroot," says an authority of note ; " it may easily be prepared at home, and will be found useful for making puddings easy of digestion for children and invalids." If kept dry, this flour keeps well for a long time. Choose some potatoes of a good mealy kind, peel and wash them (raw), and grate them to pulp with a strong bread grater, emptying the grated stuff into a large bowl of clean spring water : stir the potato and water to- gether briskly for a few minutes, and then let the former settle ; after resting ten minutes, strain off the water : repeat the process with another basinful of water, and let it rest after stirring for ten minutes, again straining off 43 414 MENU FOR A DINNER OF SIX. the water; and continue the washings, so to speak, until the water remains quite clear after the sediment has set- tled at the bottom of the bowl : about three changes of water generally suffice for this. When satisfied that the grated potato has been thoroughly cleansed, take it out of the bowl, drain it, and spread it out upon dishes to dry and bleach in the sun, turning it frequently. When quite dry, pound it in a mortar, and pass the flour so obtained througli a silk or hair sieve
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Cook this with the app: pantry check, scaling, and the assistant.