[Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco, in parts
ddfr at daviddfriedman.com
Wed Feb 10 14:20:44 PST 2010
> A project I've been thinking about for a while is working my way
>through all of the recipes in Libro di cucina/ Libro per cuoco
>(14th/15th c.) (Anonimo Veneziano). I've actually started on the
>process of recreating this first recipe, but I've already hit a
>slight bump in the road. In this first recipe, there's an ingredient
>I need to make before I can continue on, a recipe within a recipe if
>It mentions amido/starch, one pound of it to be exact. Fiamma was
>nice enough to find reference to it in Cindy Renfrow's glossary,
>* Amydone, amidon , amidum= Starch from wheat or rye. Basically,
>wheat (or rye, rice) is soaked in water for several days; the water
>must be changed several times. Then the wheat is pounded and put
>into water again. This mash is filtered somehow and dried in the
>sun. The result seems to be starch that must be powdered again
>before it is put to use.
>As rice was one of the options listed,
You quoted "wheat or rye." Rye isn't rice.
Amidoun, wheat starch, can be bought, although it's long enough since
I bought mine that I no longer remember where I got it.
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