[Sca-cooks] elderberries/flowers in Rumpolt

Sam Wallace guillaumedep at gmail.com
Sun Jul 11 10:34:01 PDT 2010


I just tried the elder flower recipe below with some flowers I got from 
a friend's place. There were some late bloomers on the property. The 
berries are coming in season now.

The flowers are tiny and white, but turned brownish as they wilted in 
the milk. They added a delicate flavor to the mix. I used a whisk to 
stir in the flour, which got the job done, but was not used by cooks in 
Rumpolt's time. I gave samples to my wife and two of my daughters. They 
all had the same reaction: stop, think for a minute, comment that it was 
"different," continue, eat the first sample, ask for a second, make the 
remaining mix disappear. I think this is a simple and unusual dish that 
makes a worthwhile addition to a chef's repertoire.


Take elder/ be it dry or green/ particularly however the flowers/ put 
them in a milk/ and let come to a boil with it/ pour the milk through a 
hair cloth/ take the elderflowers away/ stir browned flour into the 
milk/ when it is cooked/ thus salt (season?) it/ and serve it/ through 
bread over it/ that is sliced small/ sprinkle it with white sugar/ like 
this it becomes good and well tasting/ tastes lovely from the elderflowers.

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