[Sca-cooks] elderflowers

[Elaine Koogler]

And I've made a wonderful cordial using scotch, elderflowers, rose hips,
lavender and pot marigold.  I don't have a period recipe for it, but it's
wonderful stuff.

Kiri

On Wed, Jun 4, 2008 at 6:40 AM, Johnna Holloway <johnnae at mac.com> wrote:

> 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.)
>
> http://www.medievalcookery.com/cgi-bin/search.pl?term=elderflower&file=all
>
> Johnnae
>
>
> 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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