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author: www-data <www-data@mail.pglaf.org> 2025-12-04 10:18:36 -0800
committer: www-data <www-data@mail.pglaf.org> 2025-12-04 10:18:36 -0800
commit: e09b352d4ee64923a115508ae81ccf6151d1f078 (patch)
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+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <title>
+      How to Make Sweet Potato Flour, Starch, Sugar, Bread and Mock Cocoanut | Project Gutenberg
+    </title>
+    <link rel="icon" href="images/cover.jpg" type="image/x-cover">
+<style>
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+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 77397 ***</div>
+
+
+
+<p class="transnote">TRANSCRIBER’S NOTE<br>
+New original cover art included with this eBook is granted to the public domain.<br>
+Some minor changes to the text are noted at the end of the book.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+<figure class="figcenter illowp75" id="front_cover" title="Original cover" style="max-width: 184.875em;">
+  <img src="images/cover.jpg" alt="Cover with decorative border.">
+</figure>
+<div class="chapter">
+</div>
+
+
+<div style="max-width: 75%; margin: auto; padding: 1.5em;">
+<p class="fs65 title-top">BULLETIN No. 37        <span style="float: right">1918</span></p>
+
+<p class="title">
+How to Make Sweet Potato<br>
+Flour, Starch, Sugar<br>
+Bread and Mock<br>
+Cocoanut</p>
+<p class="center p4 fs65">BY</p>
+<p class="center">G. W. CARVER, M. S. Agr.,</p>
+<p class="center fs65">Director</p>
+
+<p class="center p4 fs85 title-bottom">EXPERIMENT STATION<br>
+TUSKEGEE NORMAL AND INDUSTRIAL<br>
+INSTITUTE
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_3">[Pg 3]</span></p>
+
+<h1 class="nobreak" id="HOW_TO_MAKE_SWEET_POTATO_FLOUR_STARCH">HOW TO MAKE SWEET POTATO FLOUR, STARCH,
+SUGAR, BREAD AND MOCK COCOANUT</h1>
+</div>
+<hr class="r10">
+<p class="center bold">BY GEO. W. CARVER</p>
+
+<p class="center bold">Director Experiment Station, Tuskegee Normal and Industrial Institute,
+Tuskegee Institute, Alabama.</p>
+
+<hr class="r10">
+<h3 class="recipe">SWEET POTATO FLOUR</h3>
+
+<p>There are several grades of this product and quite as many ways to
+manufacture them. Each one of these flours or meals (as most millers
+insist upon calling them) has a particular character of its own and is
+therefore adapted to certain uses the other products are not.</p>
+
+<p>These Sweet Potato flours are generally speaking of three kinds.</p>
+
+<p>1st. Those made from the uncooked potato.</p>
+
+<p>2nd. Those made from the cooked potato.</p>
+
+<p>3rd. Those made from a careful system of roasting, or from the
+starch making process. The first two will interest the housewife
+most, so, therefore, I will dwell almost or quite exclusively on these.</p>
+
+
+<h3 class="recipe">FLOUR NO. 1. FROM THE RAW POTATO</h3>
+
+<p>Here, all that is necessary is to wash, peel, and slice the potatoes real
+thin, dry in sun, oven or dryer until the pieces are quite brittle, grind
+very fine in a clean coffee mill, spice mill, or any type of mill that will
+make wheat flour or corn meal; bolt through fine cloth in the same
+way, as for other flours.</p>
+
+<p>The fine flour-like particles will pass through, and the coarse granular
+meal left on the bolting cloths.</p>
+
+
+<p class="recipe">Uses</p>
+
+<p>This kind of flour is fine for making mock rye bread, ginger snaps,
+wafers, waffles, batter cakes, custards, pies, etc. Bread can be made
+with it, but it makes a dough deficient in elasticity, bread dark in color
+and a loaf which dries out quickly.</p>
+
+<p>The coarser meals can be cooked in a great variety of ways and
+make very palatable dishes; they are to be soaked in warm liquid
+(whatever is desired to cook them in), when soft proceed as for grated
+potatoes.</p>
+
+<p><span class="pagenum" id="Page_4">[Pg 4]</span></p>
+
+<h3 class="recipe">FLOUR NO. 2. FROM COOKED POTATOES</h3>
+
+<p>For the making of this flour the potatoes are boiled, or steamed
+(preferably the latter) until done, sliced or granulated by mashing or
+running through a food chopper and dried until they become very brittle,
+they are made into flour and meal exactly the same as given for
+Flour No. 1.</p>
+
+
+<p class="recipe">Uses</p>
+
+<p>This kind of flour is especially fine for bread, cakes, pies, puddings,
+sauce, gravies, custards, etc.</p>
+
+<p>Indeed, most people consider a loaf made in the proportion of one-third
+sweet potato flour to two-thirds wheat flour, superior in flavor
+and appearance to all wheat flour.</p>
+
+<p>Many experiments have proven that either the mashed sweet potato
+or the sweet potato flour may be used in bread up to as high as 50%,
+but at this point it becomes decidedly potato-like in texture and flavor
+but not unpalatable or unwholesome.</p>
+
+
+<h3 class="recipe">FLOUR NO. 3. FROM PULP</h3>
+
+<p>This flour is made from the pulp after the starch has been removed,
+it is dried without cooking, ground and bolted exactly the same as
+recommended for the other flours.</p>
+
+<p>When made into puddings, pies, blanc-mange, etc., the same as
+shredded cocoanut, it resembles it very much in taste and texture and
+is very palatable, and is a most welcome addition to the dietary.</p>
+
+<p>It can also be used in the making of bread and is especially valuable
+where people object to a loaf with the least bit of a sweet taste, also
+where they wish one with as little starch and sugar as possible.</p>
+
+
+<h3 class="recipe">SWEET POTATO STARCH</h3>
+
+<p>This is very easily made, all that is necessary is to grate the potato,
+the finer the better, put into a cheese cloth or thin muslin bag and dip
+up and down, in a vessel of water, squeezing occasionally, continue
+washing as long as the washings are very milky.</p>
+
+<p>Allow it to settle five or six hours or until the water becomes clear,
+pour off; rewash the starch, which will be in the bottom of the vessel,
+stir up well, allow to settle again, pour off the water and let dry, keep
+the same as any ordinary starch.</p>
+
+
+<p class="recipe">Uses</p>
+
+<p>Use exactly the same as corn starch in cooking; I am confident you
+will find it superior to corn starch; it makes a very fine quality of
+library paste, and has very powerful adhesive qualities.</p>
+
+<p>In certain arts and trades it is almost indispensable.</p>
+
+<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>
+
+
+<h3 class="recipe">SWEET POTATO SUGAR</h3>
+
+<p>By saving the water in which the pulp was washed first, in the
+starch making process, and boiling down, the same as for any syrup,
+a very palatable, non crystalline sugar will be the result; this sugar or
+syrup can be used in many ways.</p>
+
+<p>Here in the South and other sections of the country where fresh
+potatoes can be had almost or quite the year round, the flour is not a
+necessity for bread making; but for commercial purposes there are
+almost unlimited possibilities, and is destined to become more popular
+as fast as the public finds out what a delicious, appetizing and
+wholesome product these flours are.</p>
+
+<p>Our method of using follows with the hope that thousands of housewives
+will try out this most satisfactory way to conserve wheat flour.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="HOUSEHOLD_RECIPES">HOUSEHOLD RECIPES</h2>
+</div>
+
+<hr class="r10">
+<h3 class="recipe">SWEET POTATO BREAD</h3>
+
+<p>Take:</p>
+
+<ul class="ingredient">
+<li>1 cup finely mashed sweet potatoes;</li>
+<li>2 tablespoons warm water;</li>
+<li>½ yeast cake;</li>
+<li>1 teaspoon salt.</li>
+<li>Two and ¾ cups flour, or sufficient to make a soft dough.</li>
+</ul>
+
+<p>Add the salt to the potatoes, and the yeast; pour in the water; add
+flour enough to make a smooth sponge (about a cupful); cover, and
+set in a warm place to rise.</p>
+
+<p>When light add the remainder of the flour or whatever is needed to
+make a smooth, elastic dough. Cover, and let rise until light; mould;
+shape into loaves or rolls; let rise and bake.</p>
+
+<p>Many variations of the above bread can be made by adding sugar,
+butter, lard, nuts, spices, etc.</p>
+
+
+<h3 class="recipe">SWEET POTATO BISCUITS</h3>
+
+<p>Take:</p>
+
+<ul class="ingredient">
+<li>½ cupful mashed sweet potatoes.</li>
+<li>1 cupful flour.</li>
+<li>4 teaspoons baking powder.</li>
+<li>½ teaspoon salt.</li>
+<li>2 tablespoons butter or lard.</li>
+</ul>
+
+<p>Milk sufficient to make a soft dough. Sift the flour, salt, and baking
+powder together several times; add these to the potatoes, mixing in
+with a knife.</p>
+
+<p><span class="pagenum" id="Page_6">[Pg 6]</span></p>
+
+<p>Now work the fat into the mixture lightly; add the milk; work
+quickly and lightly until a soft dough is formed; turn out on a floured
+board; pat and roll out lightly until about one-half inch thick; cut into
+biscuits; place on buttered or greased pans, and bake twelve or fifteen
+minutes in a quick oven.</p>
+
+
+<h3 class="recipe">SWEET POTATO BISCUITS NO. 2 (EXTRA FINE)</h3>
+
+<p>Take:</p>
+
+<ul class="ingredient">
+<li>1 cup boiled and finely mashed sweet potatoes.</li>
+<li>2 eggs, well beaten.</li>
+<li>2 cups flour.</li>
+<li>2 teaspoons baking powder.</li>
+<li>1 teaspoon salt.</li>
+<li>2 scant tablespoons melted butter or lard.</li>
+<li>1 tablespoon sugar (if desired).</li>
+<li>2 cups milk.</li>
+</ul>
+
+<p>Mix together all the dry ingredients, and stir into the milk, beaten
+eggs and potato.</p>
+
+<p>If too soft add more flour, sufficient to make a soft dough. Roll out
+lightly; cut with a biscuit cutter; bake in quick oven.</p>
+
+
+<h3 class="recipe">SWEET POTATO BREAD (BAKER’S METHOD)</h3>
+
+<p>This recipe was given me by Mr. J. M. Colter, who has charge of
+the Institute’s Bakery:</p>
+
+<p>Take:</p>
+
+<ul class="ingredient">
+<li>70 pounds of wheat flour.</li>
+<li>30 pounds of finely mashed sweet potatoes.</li>
+<li>40 pounds of water.</li>
+<li>1 ½ pounds of salt.</li>
+<li>1 pound of sugar.</li>
+<li>1 pound of lard.</li>
+<li>1 pound of compressed yeast.</li>
+</ul>
+
+<p>Every other operation is exactly the same as for bread or rolls made
+from all wheat flour.</p>
+
+<p>Mr. W. T. Shehee, Steward of Boarding Department, says it not only
+gives universal satisfaction, but is preferred by many to bread or rolls
+made from all wheat flour.</p>
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter"></div>
+<p class="transnote">
+TRANSCRIBER’S NOTE<br>
+Page 5: “non crystaline sugar” changed to “non crystalline sugar”.<br>
+</p>
+
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 77397 ***</div>
+</body>
+</html>
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author	www-data <www-data@mail.pglaf.org>	2025-12-04 10:18:36 -0800
committer	www-data <www-data@mail.pglaf.org>	2025-12-04 10:18:36 -0800
commit	e09b352d4ee64923a115508ae81ccf6151d1f078 (patch)
tree	6064ef08bf3203746b06d147c87dae0c15676c68 /77397-h