potatoe-starch

Updated: July 20, 2025

In this state the nuts were rasped or ground to a pulp with water, and the pulp washed with water through a coarse horse-hair sieve, and twice afterwards through finer sieves, with a constant addition of clear cold water, till all the starch was washed clean from the pulp which remained in the sieve; and the water being settled, deposited the starch, which was afterwards repeatedly washed, purified, and dried, in the same manner as the potatoe-starch before described.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families