PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Elderflower cheesecake
179. Sambocade. Take and make a crust in a trap & take cruddes and wryng out þe wheyze and drawe hem þurgh a straynour and put hit in þe crust. Do þerto sugar the þridde part, & somdel whyte of ayren, & shake þerin blomes of elren; & bake it vp with eurose, & messe it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Elderflower Cheesecake. Take and make a crust in a pie pan & take curds and wring out the whey and pass it through a strainer and put it in the pie shell. Add sugar (a "þridde part" - about 1/3 cup), and a portion of egg whites, and add dried elderflowers; and bake it with rosewater, and serve it.
Elderflowers can be found at natural food stores, herb & spice specialty shops, stores that carry exotic teas, etc. I find them at my local food co-operative. Don't use a substitution - the flavor of elderflowers is unique and the taste of the final product depends on the real thing.
Rosewater is a remarkable liquid that can be found in Oriental, Indian, and other imported food stores. The rose aroma & flavor are strong and powerful - be sure to use the real thing and not a substitute.
When making Sambocade, I prefer my variation which I call Sambocade Cheesecake. It contains a few more spices, some cream & butter, and a mixture of Cottage & Ricotta cheeses.
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Sambocade © 2000 James L. Matterer
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