[Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco, in parts

David Friedman 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 
>you will.
>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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