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Explore Baking A Medieval Cheesecake - The History of the Sambocade with 1,551,443 views, 87,488 likes, and 2,086 comments. Experience the impact of this video content that has captured audience attention.

Learn to bake a medieval cheesecake. In this episode, I make a medieval elderflower cheesecake - a Sambocade. I explore how this dessert is the link between the ancient cheesecake given to Greek Olympians and the modern NY style cheesecake we love today. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS & TOOLS** ELDERFLOWER: https://amzn.to/2IcJiKj CHEESECAKE PAN: https://amzn.to/3bNXZAK LINK TO THE FORME OF CURY: https://amzn.to/31frAAy **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. LINK TO HOW TO MAKE MEDIEVAL CHEESE: https://www.youtube.com/watch?v=vlQZ3NPnoLk&t=24s SAMBOCADE ORIGINAL RECIPE (c.1390) From The Forme of Cury - https://amzn.to/31frAAy Sambocade - Take and make a crust in a trape and take a cruddes and wryng out the wheyze and drawe hem thurgh a stynor. And put in the stynor crustes. Do thereto sugar, the thridde part and somdel whyte of ayren and shake thereinne blomes of elren, and bake it up with curose and messe it forth. MODERN RECIPE (Based on the adaptation in To The King's Taste by Lorna J. Sass) THE CRUST (Based on a recipe from Matt Adlard - https://www.youtube.com/watch?v=VbBQLTLhKyo&t=2s) INGREDIENTS 2 Sticks of Unsalted Butter 160g Icing Sugar 6 Egg Yolks 450g Plain Flour A Pinch of Salt Optional: A tsp of vanilla paste or lemon zest METHOD Sift icing sugar into stand mixer with cubed butter. Beat until smooth. Add egg yolks and beat until incorporated. Add salt and flour and beat on low until just combined into a loose, crumbly dough. Divide dough into two parts and roll each out between two pieces of parchment until ⅛ - ¼ inch thick. Chill for 20 minutes THE FILLING INGREDIENTS 4 Tbsp Heavy Cream 150g Sugar 2 Tbsp Dried Breadcrumbs 6 Egg Whites 3 Tbsp Dried Elderflower OR 6 Tbs Fresh Elderflower https://amzn.to/2IcJiKj 450g Fresh Cheese (or Farmer's Cheese or Ricotta) METHOD Bake pie pastry at 425F for 10 minutes. Let cool. Soak elderflowers in heavy cream for 10 minutes. Push cheese through a strainer with the back of a spoon. Combine cheese, breadcrumbs and elderflower-cream mixture. Add sugar and beat until smooth. Fold in stiff egg whites. Pour mixture into cooled pastry crust. Bake at 375F for 50 minutes or until just set in the middle. Turn off heat and allow to cool in oven with door open for 15 minutes Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 SOURCES The Forme of Cury - By Samuel Pegge - https://amzn.to/3cXBycA To The King's Taste - Lorna J. Sass - https://amzn.to/3bNg2XE Photo Credits: By Jerzy Strzelecki - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3208546 Achilles - Strings by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100463 Artist: http://incompetech.com/ #medievalcheesecake #tastinghistory #cheesecake #medievalfood

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