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

Raphaella DiContini raphaellad at yahoo.com
Wed Feb 10 14:55:26 PST 2010

I was using rice based on the notation in Cindy Renfrow's glossary, and that it's what I had at hand. I think my next experiment will likely be using the wheat starch, either from a friend's method for making it by hand, or purchased from a local asian grocery store (my next shopping excursion). 

I find it amusing that I've done entire feasts from this source and some of the recipes I've done so often for dinner I could nearly prepare them in my sleep, yet this one which seems so simple is giving me issues. :) 

In joyous service, 

--- On Wed, 2/10/10, David Friedman <ddfr at daviddfriedman.com> wrote:

> From: David Friedman <ddfr at daviddfriedman.com>
> Subject: Re: [Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco, in parts
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Wednesday, February 10, 2010, 2:20 PM
> > Greetings,
> >    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, http://www.thousandeggs.com/glossary.html:
> > * 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.
> -- David/Cariadoc
> www.daviddfriedman.com
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