PRESERVING POTATOES

Aus den Kartoffeln Mehl zu verfertigen, oder Die Kartoffel, auf ein, ja auch auf mehrere Jahure aufzubewahren. Ze zemčat (erteplí) mauku dělati, aneb zemčata na jeden rok, ano i na wíce let zachomati.

[St. Lörinz?, s.n., 1802.]

Folio, pp. [9], [1 (blank)]; drop-head titles, text printed in 2 columns with parallel German and Czech; clean and fresh throughout, with ownership inscription in a contemporary hand in corner of p.1; unbound as issued, bifolia pasted at backfold, with a neat central crease.

£285

Approximately:
US $349€331

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Aus den Kartoffeln Mehl zu verfertigen, oder Die Kartoffel, auf ein, ja auch auf mehrere Jahure aufzubewahren. Ze zemčat (erteplí) mauku dělati, aneb zemčata na jeden rok, ano i na wíce let zachomati.

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An excellent copy of these instructions, printed in German and Czech, on the manufacture and use of potato flour and the technique of preserving potatoes for more than a year.

The guide (signed by the Orts-Notär David Beck in St Lörinz in the now Czech Republic) advises on the selection and preparation of potatoes, the production of flour, and some of the many uses to which it can be put: one can use it in making roux and béchamel, noodles and Spätzle, biscuits and sourdough bread, all of which the guide gives instruction in. We also find advice on how to store very dry potato flour for several years, as well as the best times of year to make certain things. The author is especially keen to reassure the novice baker, not used to the characteristics of potato flour, that the lack of gluten can be compensated for by the addition of other flours.

As far as we can tell, this is the first appearance of the text in either German or Czech; the German text was reproduced decades later in the 1836 Leitmeritzer Amtsblatt (printed in Litoměřice near the German border).

Not in OCLC; see Archiv Národního technického muzea, Sbírka patentů, řádů a nařízení, artikulí, instrukcí, oběžníků, zpráv a naučení (včetně dodatku č. 1), X-b-10 X.b).

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