No. 3613 — Wheat Starch
English historical translation of Molokhovets recipe No. 3613 from the 1901 Russian cookbook, retaining original methods and measures.
Start, for example, with 8 garnetz (96 glasses) carefully sorted, sifted and washed wheat. Wash three times until the rinse water remains clear.
Soak the wheat for ten days, initially in lukewarm and then in cold water, changing it daily. In cold weather a longer soak may be needed. Continue until the water turns whitish and the grains begin splitting.
Put the soaked wheat into a bag of new linen, tie it with considerable spare space and tread on the bag in a trough. Untie, rinse and stir with water, then collect the milky washings separately. The author calls this first extracted starch the poorest grade.
Re-tie, tread again, rinse and collect the second batch of water separately, rinsing the trough between batches.
On the third pass tread for longer; according to the author the finest starch comes from this third extraction. Strain each collection through a sieve covered with gauze.
Allow each vessel of milky water to settle 24 hours, then carefully pour off the yellowish upper liquid.
Cover the settled starch with clean water, mix well and leave another 24 hours. Repeat this washing and settling for five days until the water remains clear.
Drain the final wash and spread the sediment on sheets, either on a table outdoors or in a dry, warm room, to dry.
The source gives a final yield of approximately 5½ garnetz, or up to 50 glasses, amounting to 20–25 pounds of starch.