[Sca-cooks] Cornflour? In Apicius? Moo-ooo-ooo

[johnna holloway]

You have to remember that Flower and Rosenbaum composed
their book in the 1950's when one couldn't buy anything gourmet or
weird in the local grocery. Cornstarch is probably the cheapest and
most accessible starch. Most people have a box sitting around. It
also is easy to work with. The wheat starches may require a trip to the
whole foods or health store.
You might want to check out Patrick Faas's Around the Roman Table.
He has a full section on Amulum and includes what Pliny and Cato have
to say about it. Cato's recipe for making it says: Take well cleaned
wheat.
Rice is another choice and the Romans did use rice starch according to
him. He does point out that most just say use cornstarch, knowing full
well that the Romans didn't have maize or corn. You could always use
Wondra I suppose.

Johnnae llyn Lewis   Johnna Holloway

lilinah at earthlink.net wrote:

> For the Roman feast i'm doing in September, i'm reading through;
> -- Flower and Rosenbaum, Apicius-- Giacosa, A Taste of Ancient Rome
> -- Dalby and Grainger, The Classical Cookbook
> There are a number of sauce recipes that call for some sort of
> thickening. The original Latin appears to be "amula", given as
> "starch" in the translations, but as "cornstarch" in the recipe.
> Of course, i know the Romans didn't have what we call "corn" in
> America, that is, maize. Is this a case where "cornstarch" in British
> means "wheat starch" in American?
> And would fine white flour work? Or should i be using something else?

> Anahita

>