How to make sweet potato flour, starch, sugar, bread and mock cocoanut

Description

Photography self taught by Lloyd I. Snodgrass is a practical agricultural bulletin written in the early 20th century. It serves as a how-to guide for making and using sweet-potato-based flour, starch, and sugar, with an emphasis on home cookery and baking. The book explains three main sweet potato flours—made from raw sliced tubers, from cooked/steamed mashed potatoes, and from pulp left after starch extraction—describing how to dry, grind, and sift each and which dishes they suit best. It details an easy process for extracting superior cooking starch by grating and washing, and shows how the first washings can be boiled into a non-crystalline syrup. Guidance follows on blending sweet potato flour with wheat for bread (often about one-third to two-thirds), along with suggested uses in breads, cakes, custards, pies, and puddings. Clear household recipes include yeast bread, two biscuit methods, and a scaled bakery formula, all aimed at conserving wheat while producing flavorful, wholesome results. (This is an automatically generated summary.)

Subjects

• Cooking (Sweet potatoes)
• TX