Home › The Principles of Cookery › POTATO FLOUR (another way.)

POTATO FLOUR (another way.)

This flour is obtained by grating any quantity of good mealy potatoes, and steeping them in a vessel of water for six or eight hours. Change the water, and stir every three hours during the day. Pour off this water at night, covering again with fresh water as before. In the morning strain the flour into a hair sieve. Have ready a clean vessel in which to stand the sieve, and wash the flour through it. Allow it to settle, then pour off the water, and spread the sediment on dishes to be put into a slow oven. The flour will dry quite white, and keep good in jars, closely sealed up, for a considerable time.