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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