171. Tartee. Take pork ysode; hewe it & bray it. Do þerto ayren, raisouns corauns, sugur and powdour of gynger, powdour douce, and smale briddes þeramong, & white grece. Take prunes, safroun, & salt; and make a crust in a trap, & do þe fars þerin; and bake it wel & serue it forth.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury)
TO MAKE QUINCE MARMALADE, take quinces and peel them, then cut in quarters and take out the eye and the seeds, then cook them in good red wine and then strain through a strainer: then take honey and boil it for a long time and skim it, then put your quinces in it and stir thoroughly, and keep boiling until the honey is reduced by half; then throw in powdered hippocras, and stir till cold, then divide into portions and keep it.
Today I redact and make sage pork balls from Forme of Curye.
A favourite of Company of the Staple’s Sambocade makes a delicious dessert. Effectively, it’s an elderflower cheese cake.
Original recipe from Forme of Cury
Sambocade. Take and make a crust in a trap and take cruddes and wryng out the wheyze and drawe hem thurgh a straynour and put hit in the crust. Do thereto sugar the thridde part, and somnodel Whyte of aren and shake therein blooms of Ellen and bake it up with euros and Messe it forth.
My translation: Take and make some pastry and put in in a trap [open pie case] and take [cheese] curds and wring out the whey and draw it through a strainer and put it in the pastry. Mix Sugar and egg whites and shake fresh blooms of elderflower in top, bake it with rosewater and serve it forth.