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Willis Family recipe book, 1833-1861
Page 50
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Potatoe Flour From "Standard" Nov 5th 1845 - Wash the potatoes and grate them into a vessel; pour cold water upon them; let the mixture stand for an hour or more in the vessel, then strain it thro' a sieve or strainer and throw the fibre & pulp away - let the liquid stand another hour or more, then pour off the water, & the flour will remain in a cake at the bottom of the vessel. It should then be scraped out on to the top of a strainer or seive and dried in the sun, to make it a good colour, being turned frequently. But if kept in a warm room & brought near the fire it will soon dry sufficiently to keep well. It will be best preserved in large earthenware jars, with paper tied over them. If required to be of a very good colour, pure cold water should be poured upon the cake of flour whilst it is yet moist & poured off again as soon as it becomes discoloured. This may be repeated two or three times till the flour is perfectly white & pure. A proportion of this flour mixed with wheaten flour makes excellent bread. It is a kind of Arrow root. To sweeten Butter It has been discovered by Arthur Teevelyan Esq of Wallington whilst lately engaged in making some experiments that two Drachms, and a half of carbonate of soda, added to 3 lbs of either fresh or salt butter, possessing a disagreable flavour renders it perfectly sweet Soda produces the same results when added to other culinary greases as dripping, lard &c
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Potatoe Flour From "Standard" Nov 5th 1845 - Wash the potatoes and grate them into a vessel; pour cold water upon them; let the mixture stand for an hour or more in the vessel, then strain it thro' a sieve or strainer and throw the fibre & pulp away - let the liquid stand another hour or more, then pour off the water, & the flour will remain in a cake at the bottom of the vessel. It should then be scraped out on to the top of a strainer or seive and dried in the sun, to make it a good colour, being turned frequently. But if kept in a warm room & brought near the fire it will soon dry sufficiently to keep well. It will be best preserved in large earthenware jars, with paper tied over them. If required to be of a very good colour, pure cold water should be poured upon the cake of flour whilst it is yet moist & poured off again as soon as it becomes discoloured. This may be repeated two or three times till the flour is perfectly white & pure. A proportion of this flour mixed with wheaten flour makes excellent bread. It is a kind of Arrow root. To sweeten Butter It has been discovered by Arthur Teevelyan Esq of Wallington whilst lately engaged in making some experiments that two Drachms, and a half of carbonate of soda, added to 3 lbs of either fresh or salt butter, possessing a disagreable flavour renders it perfectly sweet Soda produces the same results when added to other culinary greases as dripping, lard &c
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