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240. Wheat Starch


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

240. WHEAT STARCH. Starch is made in this way. Take the starch which is fresh, and clean, and white; and for six dishes take a pound of starch, and a pound of sugar, and a pound and a half of almonds, and a pound of rosewater; and then cast the starch into a pot which should be well tinned; and half an ounce of whole cinnamon with it; and then cast in the rosewater and let it soak in that water; and then grind those peeled almonds in a mortar, and strain them with lukewarm clean water; and after straining them, cast half of the milk into the pot and cast in eight ounces of sugar, and blend them well with a spatula of wood; and then let it go to the fire to cook, and stir it constantly in one direction, and if it has need of milk, cast it in little by little until you know that it has enough; and taste it for flavor to see if it lacks anything; and if it lacks something, cast it in; and taste it for the flavor of salt and for everything; and if you see that it makes water it is not cooked; and when it does not make any [water] then it is cooked, and remove it from the fire.

And if by chance it tastes of smoke, take a little bit of very sour leaven, and tie it in a clean cloth; and when you cook, put in this leaven so that it boils vigorously with it; and with this, smoke is removed from such foods, etc.

autodoc



Other versions of this recipe:

Amydone (Liber cure cocorum [Sloane MS 1986])

WHEAT Starch (Libre del Coch)

Amydon (A Noble Boke off Cookry)

For to make amydon (Two Fifteenth-Century Cookery-Books)

Amidono of starch (Libro di cucina / Libro per cuoco)

To make Amydon (Thomas Awkbarow's Recipes (MS Harley 5401))




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