SC - re: Marx Rumpolt was re: 16th century potato soup recipe?

Mon Mar 29 13:32:59 PST 1999

Hmmm, 
Apart from any possible wild contaminants in the flour, I also do not see how it would "rise" then.
Is this possibly a translation error then? 

I recall the Pistacio candy recipe you gave lastfall as calling for the use of a "soft" surface, and a "soft" iron paddle.
Since I cannot conceive that Iron was appreciably more quilted then, than it comes now, I interpret this as a translation error.
I thought then, and I still maintain, that the original recipe probably said "SMOOTH" surface and "SMOOTH" iron paddle.
Perhaps, instead of "rise" the original read "rest"? I do not know Arabic, but I could find someone who translate it for me, if I had the original text.

Also, perhaps the "White" flour was a blend of flours or flour and some preservative or ingredient that rendered it more white, and consequently added a leavening action, or from a specific preparation method?

There are a lot of factors that could explain this recipe...

Is there a source for raw fresh flour?

Brandu

>>> david friedman <ddfr at best.com> 03/26 9:14 PM >>>
At 11:56 AM -0500 3/26/99, Jeff Gedney wrote:
>FWIW, a Co-worker who is an orthodox Rabbi, maintains that If flour is
>mixed with any liquid and left for longer than 13 minutes is
>chumitz (?) Leavened, and anything made with it is not suitable for Pesach.
>
>Also, If you throw such a paste on a grille, it will rise, since the flour
>would contain some water.
>Perhaps you need raw ground (but undried or prepared) flour, like you
>would get if you ground it yourself...
>
>Have you tried the recipe exactly as written with such a flour, just for
>science' sake?

I have tried the recipe exactly as written--i.e. with neither water nor
yeast--using ordinary flour, without success. I have tried it using
ordinary flour with water but without yeast of any sort, and it works all
right, but not as well as the sourdough version.

David/Cariadoc
http://www.best.com/~ddfr/ 

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