medievalcooking blogspot.com

Medieval Cooking

Tastes of the Past for Modern Tastes. Wednesday, 6 March 2013. I have been asked for a Sambocade recipe. The one I use is from a Harlian Manuscript. The modern redaction is below. 225 gr. shortcrust pastry. 160 gr caster sugar. 500 gr cream cheese, or soft cheese. 3-4 sprigs elderberry flowers, or 4 tablespoons elderflower cordial. 12 tablespoon orange flower water. Preheat oven to 180. Line a 23 cm 9 inch tart tin, and blind bake for 15 minutes. Posted by The Medieval Cooks. Friday, 1 February 2013.

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Tastes of the Past for Modern Tastes. Wednesday, 6 March 2013. I have been asked for a Sambocade recipe. The one I use is from a Harlian Manuscript. The modern redaction is below. 225 gr. shortcrust pastry. 160 gr caster sugar. 500 gr cream cheese, or soft cheese. 3-4 sprigs elderberry flowers, or 4 tablespoons elderflower cordial. 12 tablespoon orange flower water. Preheat oven to 180. Line a 23 cm 9 inch tart tin, and blind bake for 15 minutes. Posted by The Medieval Cooks. Friday, 1 February 2013.

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This web page medievalcooking.blogspot.com states the following, "Tastes of the Past for Modern Tastes." We saw that the webpage said " Wednesday, 6 March 2013." It also said " I have been asked for a Sambocade recipe. The one I use is from a Harlian Manuscript. The modern redaction is below. 500 gr cream cheese, or soft cheese. 3-4 sprigs elderberry flowers, or 4 tablespoons elderflower cordial. 12 tablespoon orange flower water. Line a 23 cm 9 inch tart tin, and blind bake for 15 minutes. Posted by The Medieval Cooks. Friday, 1 February 2013."

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