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Amulum (Wheat Starch)

Amulum (Wheat Starch) is a traditional Ancient Roman recipe (based on a recipe from Cato) for extracting starch from wheat that's typically used as a thickener for sauces, but which Cato gives as a recipe for a breakfast dish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Wheat Starch (Amulum).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Milk RecipesAncient Roman Recipes

Original Recipe

Amulum (from Cato's De Agricultura) 87

Amulum sic facito. Siliginem purgato bene, postea in alveum indat, eo addat aquam bis in die. Die decimo aquam exsiccato, exurgeto bene, in alveo puro misceto bene, facito tamquam faex fiat. Id in linteum novum indito, exprimito cremorem in patinam novam aut in mortarium. Id omne ita facito et refricato denuo. Eam patinam in sole ponito, arescat. Ubi arebit, in aulam novam indito, inde facito cum lacte coquat.

Translation

Amulum is made thus: Clean white wheat diligently, then place in a deep vessel and add water to it twice daily. Drain off the water on the tenth day. Carefully squeeze out the liquid and knead the wheat well in a clean tray. Do this until it has the appearance of sediment in a wine jar. Pour this in a clean linen bag, press out the pap into a fresh pan or mixing bowl. Do the same thing with all of it and then knead a second time, Put the pan into the sun to dry. When the starch is dry, put it in a new pan and put it with new milk.

Modern Redaction

Ingredients:

2kg polished wheat grains

Method:

Wash and pick over the wheat then place in a deep bowl and cover with plenty of fresh water. Drain the water and replace twice daily and keep the wheat covered for ten days. On the final day, drain off the water then carefully squeeze out any excess water from the grains.

Turn the wheat onto a baking tray and knead the soaked grains until they break down into a fine paste. Scoop the gains into a clean linen bag (do this in batches) then close the neck securely and press to ring out the liquid into a clean pan. Repeat until you have extracted the maximum liquid from all the wheat.

Return the spent wheat to the tray, add a little water and knead well a second time to break down more of the wheat, if possible. Now repeat the squeezing process to extract more liquid. Turn the liquid onto a baking tray then either place in the sun or in a low oven to dry. You will end-up with a dry starch powder that you can store in a jar.

To make a breakfast porridge with this whisk about 2 tbsp with 4 tbsp milk to a slurry. Add 200ml milk to a pan, allow to warm through then whisk in the starch mix. Bring to a brisk simmer and continue cooking until the mixture has thickened. Turn into a bowl and serve.