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

[Susanne Mayer]

Wahat you definitely will get in the asian markets is rice starch or flour 
(which is not the same but almost as rice has one of the highest percentages 
of  soluble starch), which I use to thicken almost all I need to thicken as 
you can stir it directly into hot sauces without making lumps.

And off hand and from memory I think in one of the three texts in  *wilt du 
machen ayn guet essen* it is used in an almond pudding as thickening, but I 
will have to look it up for confirmation.

Yep found it: 18 in the Innsbrucker text uses reis or su:nst mel, 60 I blanc 
manger or plamentschir reis mel
the mondseer text uses rice in the first muos recipie M1 as rice pounded to 
flour
all in all there are over 20 using rice or rice flour


And italy did grow rice in period as far as I know

Regards from Drachenwald

Katharina

>> Message: 8
> Date: Wed, 10 Feb 2010 14:49:31 -0800 (PST)
> From: Raphaella DiContini <raphaellad at yahoo.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] First Recipe from Libro di cucina/ Libro per
> cuoco, in parts
> Message-ID: <403321.17577.qm at web110210.mail.gq1.yahoo.com>
> Content-Type: text/plain; charset=us-ascii
>
> Oooh, I moved away from my favorite Middle Eastern/ East Asian/ Eastern 
> European/ Mexican grocery store, but there is a whole area of asian grocry 
> stores close to where I live now. I'll have to check for this.
>
> In joyous service,
> Raffaella
>