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

[David Walddon]

So my apprentice has been doing a TON of research on starch (Amydone).
Raphaella check with her on other recipes she has found.
Her research is mostly in the area of paste and starch for book binding, but
she has run across some food options as well in her ongoing research.

Why do you think rice is an option? Have you looked in Gerhard under Rice?
There is a entry for amydone and starch corne.

Eduardo 


On 2/10/10 1:24 PM, "Raphaella DiContini" <raphaellad at yahoo.com> wrote:

> 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, I decided to use an arborio rice and measured out 2 cups rice to 2
> cups water in a clear airtight container. Over the course of a week I changed
> the water 4 times, trying to drain it as completely as possible and replacing
> the same amount of water. 

The issue is, it seems to have fermented. When I
> took it out and started to grind it in my mortar and pestle it smelled so off
> to me I just tossed it all. I'm not sure if it was a factor of the container
> being airtight, or that I should have been changing the water morning and
> night instead of once a day, and not gone for a full week. I'll definitely be
> experimenting further, perhaps with a clay pot, and/ or a shorter
> time.

Here's the transcription and translation that I've been working from
> for the overall recipe: 
I. Amidono d¹ amido.
Se tu vuo¹ fare amiduni per XII
> persone, tuoi do libre de mandole e una libra de amido, e meza de zucharo, e
> toi 1Ž2 de pignoli mondi e mezo quarta de garofali, e toi le mandole bene monde
> e bene maxenate, e distempera con aqua chiara bene bolita e toy tre parte de
> lacte e mitilo a bolire; di quello che te romane crudo meti a molo l¹ amidon.
> Quando lo lacte à bolito asay, distempera l¹ amido e mitil dentro e meschola
> spesso e trailo in suso per menestrare, e mitigo zucharo asay, e poni per
> sopra le scutelle zucharo e garofalli e pignoli mondi. E se tu vuo¹ fare per
> piú persone o per men, toy le chosse a questa medesima raxone e ene perfecta
> vivanda.

I. (1) Amidono of starch {Almond milk pudding}
If you want to make
> starch dish for 12 people, take two pounds of almonds and one pound of
> amido/starch.  For instructions to make amido see notes.  And half of sugar
> and take 1Ž2 of peeled pine nuts and half a quarter (1/8th) of cloves, and take
> the almonds well peeled and well crushed, and temper them with clear water
> well boiled and separate the milk and set it to boil, of that that remains raw
> put to soften the starch.  When the milk has boiled enough, temper the starch
> and put it into and mix thick for serving, and put in enough sugar, and dust
> with scrapes of sugar and cloves and whole pine nuts.  And if you want to make
> it for more persons or for less, make it like this to this same recipe and it
> is a perfect food. 

In joyous service to learning, 
Raffaella 



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