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Potato Flour Preparation
From Buckeye cookery, 1892
Serves 2
Keep the farina in water as much as possible during the process.
Presented as published in 1892. 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
918Calories
27 gProtein
194 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories918 kcal
Protein27 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.6 mg
Potassium342 mg
Calcium51 mg
Iron14 mg
Magnesium68 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 210. The excerpt below is the record exactly as published.
a quart of flour ata time. Putina skillet, set in the oven or on top of the stove, stir often until it isa light-brown, put into a wide-mouthed bottle, cork and keep for use. All gravies should be well stirred over a rather hot fire, as they must be quickly made, and must boil, not simmer. vas Potato Frour is an addition to many kinds of breads, cakes, and pud- dings, making them more light and tender. Wash, peel, and grate into an earthen pan, filled with pure, soft cold water
Cook this with the app: pantry check, scaling, and the assistant.