No. 3612 — Potato Flour (Starch)
English historical translation of Molokhovets recipe No. 3612 from the 1901 Russian cookbook, retaining original methods and measures.
The source recommends autumn when potatoes are freshly harvested and most starchy. Wash them very well, grate, and immediately drop the shreds into water.
After grating the desired amount, mix with at least twice as much water as potato pulp. Let rest several hours or overnight.
Squeeze the pulp through a coarse sieve, repeatedly stirring and working it by hand in water. The sediment forming at the bottom is the potato starch.
Cover the remaining pressings with more cold water, stir, settle and repeat extraction. Pour off the settled water, add clean water to the starch and stir, then strain through a finer sieve.
Repeat the washing until the starch is entirely white. Pour off the water one last time, lift the firmly settled starch out in pieces and spread on a thick sheet to dry in a warm room, covered with another sheet to keep out dust.
Once completely dry, pound and sieve, and store dry.
The flour is used for kissel, sponge cakes, puddings and cake icing.