No. 3615 — Starch from Unripe Apples and Pears
English historical translation of Molokhovets recipe No. 3615 from the 1901 Russian cookbook, retaining original methods and measures.
The source attributes this method to reports in German newspapers: collect immature fallen apples or pears, peel, remove cores and rinse.
Grate immediately into a tub previously filled two-thirds with water, stirring continually. After all fruit is grated, work the mixture well by hand and allow it to settle.
Carefully pour away the clear upper water, add fresh water, stir, settle and decant again.
After the second wash the sediment is said to have two layers: a fibrous upper layer and a greenish jelly-like lower layer.
Lift both layers onto a fine sieve with a large spoon; rub through by hand or brush, rinsing occasionally with water. Settle again, pour off the water and spread the starch on paper-covered tables to dry.
Allow the water discarded from the first two washes to settle separately; it also contains recoverable starch.
The author gives a yield of up to 20 pounds starch from 122 pounds apples, and recommends processing apple and pear starch separately.