[Sca-cooks] Kissel

Terry Decker t.d.decker at att.net
Fri Jan 25 15:00:39 PST 2013

Yes.  buckwheat groats are 70 to 78 percent starch, buckwheat flour is even 
better at 71 to 90 percent.  This makes it roughly equivalent to hard winter 
wheat in starch content.  There may be a qualitative difference between the 
starches, but buckwheat starch is used as a thickener in some Korean recipes 
(that I know of, it may have wider use).

As to whether buckwheat was used in this manner in period, I don't know.


> What do you think of the idea that buckwheat groats could be used?
> Aldyth
> On Thu, Jan 24, 2013 at 6:39 PM, Terry Decker <t.d.decker at att.net> wrote:
>> Rye was the common grain of northern Europe.  It was well suited for the
>> climate and the short growing period.  Less common, but also grown in the
>> Ukraine (remember the source is from Kiev) was winter wheat, which was
>> brought to the US by Russian Mennonites in the 19th Century.  The potato 
>> is
>> probably out of period.
>> Bear

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