No. 3614 — Chestnut Starch
English historical translation of Molokhovets recipe No. 3614 from the 1901 Russian cookbook, retaining original methods and measures.
Gather fresh fully ripe chestnuts, remove the hard shells and grate on iron graters or pound until reduced to a paste.
Mix thoroughly with plenty of soft water and leave overnight.
Next morning transfer the watery paste to stout, loosely woven linen bags. Press, knead and rinse the bags with water, collecting all starch-bearing liquid in a vessel below. Stop only when fresh rinse water passes through clear.
Let the collected water settle for at least 24 hours, then pour off carefully.
Add fresh water to the starch, stir, let settle another 24 hours and decant. Squeeze surplus moisture from the final sediment by hand and spread on clean boards to dry in sunlight or a warm room, protected from dust.