[Sca-cooks] "Adulterated" Flour
edoard at medievalcookery.com
Tue Jun 3 15:29:49 PDT 2008
On Jun 3, 2008, at 5:52 PM, Lilinah wrote:
> On yet another hand, nearly all powdered sugar contains cornstarch,
> which could be what Richard was remarking on.
> However (yet another hand in motion here, folks, don't step over
> the moving rubber line) it's easy to make one's own, by whirling
> pure cane granulated sugar in a food processor until you've got
> powder (may need to sift).
Note that the practice of adding starch to powdered sugar can be
documented back to at least 1609.
"13 - The making of sugar-paste, and casting thereof in carved
moulds. Take one pound of the whitest refined or double refined
sugar, if you can gette it: put thereto three ounces (some comfit-
makers put six ounces for more gaine) of the best starch you can buy;
and if you dry the Sugar after it is powdered, it wll the sooner
paste thorough your Lawne Searce. Then searce it, and lay the same on
a heap in the midst of a sheet of clean paper: ...." [Delights for
Ladies, H. Plat]
Of course that would probably have been wheat starch instead of corn
Edouard Halidai (Daniel Myers)
Pasciunt, mugiunt, confidiunt.
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