[Sca-cooks] Turkish delight

[Sharon Palmer]

>>This is what Europeans thought for centuries, 
>>since outside of a few rare medieval recipes 
>>wheat starch was not used in cooking. Hans 
>>Dernschwam in 1553 called it "strong flour" 
>>since there was no German word for it. In the 
>>18th century wheat starch was known as "hair 
>>powder", since its only use was for powdering 
>>wigs. By the 19th it was used for stiffening 
>>linen and eventually returned to uses in 
>>cuisine.
>>
>>Urtatim (that's oor-tah-TEEM)
>
>
>This may be a questionable assertion about 
>Dernschwamm.  The German word for starch is 
>"Sta:rke." The German word for strong is 
>"stark."  Both words derive from the Old High 
>German "starchi."  Modernly, starch powder is 
>"Sta:rkemehl"  and strong flour is "starkes 
>Mehl."  Since the German of 1553 is not 
>standardized, it may be difficult to determine 
>precisely what is being stated.  1553 is also 
>roughly 100 years after the noun starch comes 
>into use in English.  Before I accept the 
>assertion that there was no word for starch in 
>German, I'd really like to see the evidence 
>presented.
>
>BTW, the terms Amelmehl (emmer powder)  and 
>Kraftmehl (strong or powerful powder) have also 
>been used to refer dialectically to starch. 
>Amelmehl is sometimes translated as amidon.
>
>Bear

Rumpolt uses "Krafftmehl" twice, which I translated as starch.
Grimm give one definition of "Kraffmehl" as amylum or starch.
While "Kraft" is "strong" or "strength"

Does Dernschwam use "kraftmehl" or "starkmehl"?

nim~ darnach ein Reißmehl/ oder ein Krafftmehl/
Then take a rice flour/ or a starch/

Nim~ krafftmehl/  Take starch/

Ranvaig