14 Century: Sambocade from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Ysewijn
The ‘Sambocade’ is a form of cheese-curd tart flavoured with elderflowers. The recipe first appears in the book of the Master Cooks of King Richard II, The Form
Ingredients
- 3 egg whites
- 1 tablespoon plain (all-purpose) flour
- 1 litre (35 fl oz/4 cups) milk, yields about 220–240 g (7¾–8¾ oz) cheese curd
- 1 tablespoon buttermilk or fresh lemon juice
- 3 tablespoons fresh or dried elderflowers
- 40 g (1½ oz) raw sugar
- ½ teaspoon rosewater
- 2 teaspoons vegetable rennet
- 1 quantity hot-water pastry, or use shortcrust pastry if you prefer
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