SC - Re: sca-cooks V1 #2409
Philip & Susan Troy
troy at asan.com
Sun Jul 2 18:45:52 PDT 2000
ChannonM at aol.com wrote:
>
> * Flower & Rosenbaum, have substituted cornflour as the thickener of choice
> in this recipe. Although I agree with their substitution, the period
> thickener was amulum, a wheat or rye starch as corn was not available to the
> Roman table.
The cornflour Barbara Flower and Elizabeth Rosenbaum are referring to is
a starch, which could easily be derived from wheat (I gather British
cooking starch, which Americans call cornstarch and which, here, is made
from maize, is often a wheat product since not a lot of maize grows in
the UK) which would make it perfectly suitable in recipes calling for amulum.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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