The 1901 Cookbook Archive
No. 3604 — White Potato Groats
English historical translation of Molokhovets recipe No. 3604 from the 1901 Russian cookbook, retaining original methods and measures.
Take any amount of potato flour (potato starch) and add enough egg whites to knead a very stiff dough.
Rub the dough through a coarse sieve onto a board, keeping the layer as thin as possible. Dry in a gently heated oven.
When dry, remove and rub between the hands to break into somewhat smaller granules.
Historical editorial note: The historical egg-based groats require thorough drying and appropriate modern storage controls.
Original source: Read Russian recipe No. 3604. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.