SC - Re:amydon vs. rice flour (was Sugar...)

[Susan Fox-Davis]

Adamantius defined:

> Amidon, amydoun, (amulum in Latin) is a finely ground wheat starch, used
> largely for thickening pottages in a lot of medieval cookery. It is made
> from soft wheat, soaked in several changes of water, finely ground, and,
> I think, soaked again in a large bowl. The starch precipitates out, is
> dried, and ground again to a powder. It probably did contain some
> residual amounts of protein, so wasn't strictly pure starch, but it
> tended to be made from low-protein wheats, so amydoun behaves
> differently from regular flour. It's more, well, like starch.

As opposed to the Irish term 'amadaun,' meaning a stupid person. 
Possible cognate, implying a pudding-head?  Not to the best of my
knowlege.

Your unemployed court jester [nobody's fool],
Selene
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