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Peter Brears

Sambocade

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Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g curds or rinsed cottage cheese
  • 3 tbs/45

Method

Make a batch of pastry as in the following recipe and use to line an 8-inch diameter flan dish.

Lightly beat the egg white, mix with the remaining ingredients, and bake at 200°C/400°F/gas mark 6 for 30 minutes.

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