14^th Century: Sambocade

Name: 14 Century: Sambocade
Yield: Makes a 20 cm (8 inch) diameter pie in a 4–5 cm (1½–2 inch) deep plain tart dish. For a medieval-style tall pie, double the quantities below and use a high-sided tin.
Cuisine: United Kingdom
Ingredients: 40 g (1½ oz) raw sugar; 3 tablespoons fresh or dried elderflowers; ½ teaspoon rosewater; 3 egg whites; 1 tablespoon plain (all-purpose) flour; 1 quantity hot-water pastry, or use shortcrust pastry if you prefer; 1 tablespoon buttermilk or fresh lemon juice; 1 litre (35 fl oz/4 cups) milk, yields about 220–240 g (7¾–8¾ oz) cheese curd; 2 teaspoons vegetable rennet

Preparation info

Makes a
20 cm
deep plain tart dish. For a medieval-style tall pie, double the quantities below and use a high-sided tin.

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

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 Forme of Cury (1390). It is called sambocade after the Latin word for elderflower, sambucus. It may be one of the earliest cheesecakes of Britain, although we know that cheesecakes have been around since Ancient Greek times.

Ingredients

Europe
United Kingdom
Vegetarian
Pie

Ingredients

Method