[Sca-cooks] elderflowers

Johnna Holloway johnnae at mac.com
Wed Jun 4 03:40:33 PDT 2008

They also appear in a variety of other places.
38 To make elderflower pudding. Take elder flowers, boil them in milk 
and strain them, make a firm dough from eggs and flour and roll it into 
a thin flat cake, cut it into the shape of little worms and put them 
into the milk, salt it and put fat into it and let it cook. *Das 
Kuchbuch der Sabina Welserin. *Germany, 16th century - V. Armstrong, trans.

LXXV - Elderflower confectionery. Pick the flowers off the twigs. Put 
them in the sun so that they're well dry. Take honey in a pot and boil 
to make them well dry. Add to it pepper, ginger, cloves, nutmeg flowers 
and cinnamon. This confectionery can be used to several roasts. *Koge Bog*
(Denmark, 1616 - Martin Forest, trans.)



KristiWhyKelly at aol.com wrote:
> I've tried the elderflower tart made from elderflowers from a commercial  
> source and it was pretty fragrant.  I was wondering if anyone knew anything  
> about the fresh stuff and if I should be drying them.  Since the flowers  coming 
> off my plant don't have a strong scent or any real flavor.
> In a message dated 6/3/2008 9:07:43 P.M. Eastern Daylight Time,  
> adamantius1 at verizon.net writes:
> The  flowers are good in sambocade, which is a 14th-century English   
> cheesecake variant flavored with elder flowers. The recipe doesn't   
> specify that they be dried, but it seem like it works much better  with  
> dried flowers. Basically it's fresh white curd cheese, egg  (whites  
> only), the flowers and a little sugar in a  crust.

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