Tasting History: The 14th Century Cheesecake - Sambocade
Welcome to another episode of Tasting History, where culinary enthusiast and host Max Miller takes us back in time to recreate historical dishes. In this episode, Max shares his love for an ancient dessert: the 14th-century cheesecake known as sambocade. This historical treat, originating from the kitchens of King Richard II around 1390, allows us a delightful taste of royalty while exploring the intriguing culinary traditions of the past.
Unlike the precise recipes we see today, medieval cookbooks often lacked detail, creating a challenge for modern recreators. Max notes that the historical recipe simply instructs to "make a crust" without further guidance. After considering multiple crust options, he decides on a tart crust that aligns with the ingredients available in King Richard’s kitchens. This decision reflects both creativity and practical cooking, making the dessert more accessible for contemporary cooks.
In crafting the tart crust, Max starts by gathering his ingredients: cold butter, icing sugar, egg yolks (plus the reserved egg whites for later), plain flour, and a pinch of salt. He emphasizes the ease of creating this crust, noting that it doesn’t have to be perfect—its forgiving nature allows for patching if needed. After rolling out the dough and chilling it, he blind bakes the crust, a crucial step that ensures a firm base for the rich filling to come.
As the crust bakes, Max dives into the fascinating history of cheesecake itself. He reveals that the earliest known versions date back to ancient Greece, where a savory cheesecake made its appearance around 2000 BC and was possibly served to athletes at the first Olympic Games. A more relatable version appears in Roman history, thanks to the recipes of Cato the Elder, who features the first cheesecake with a crust, albeit named placenta—a title that failed to catch on with modern diners.
Max playfully connects the dots between ancient cakes and the sambocade, noting that the introduction of sugar in England redefined the dessert as a sweet treat.
Once the crust cools, it’s time to prepare the delightful filling. Max explains that the sambocade's unique character lies in its key ingredient—elderflower—which is derived from the Latin word sambucus. By steeping elderflower in heavy cream and straining the cheese to achieve the perfect consistency, Max prepares the filling while highlighting the importance of incorporating air into the egg whites for a light, fluffy texture.
As he whips the egg whites and combines all ingredients carefully, he reminds viewers to fold gently to preserve the airiness essential for the cake’s rise.
After pouring the filling into the pre-baked crust, Max places the sambocade in the oven, cooking it at 375 degrees Fahrenheit. He encourages viewers to keep a close watch to achieve the desired wobbliness—indicating a perfectly baked cheesecake.
While the cake bakes, he offers insight into the transition from medieval desserts to modern cheesecakes, touching on the evolution of cheese itself. He recounts the story of the heart-shaped cheese from France and how it eventually inspired American cream cheese, culminating in the New York-style cheesecake we typically enjoy today.
Cooling and Serving
Once baked, Max provides a crucial tip for cooling: leave the cheesecake in the oven with the door ajar. This approach helps avert the dreaded cracks that can mar a dessert's appearance.
After cooling, viewers learn that the sambocade can be served garnished with honey or fresh berries, a nod to the blending of old and new traditions in dessert presentation.
Conclusion
As Max concludes the episode, he invites audiences to recreate the 14th-century sambocade, a dessert rich in flavor and history. The sambocade represents not only a royal treat but also a bridge connecting the culinary past with the present. He encourages viewers to engage with the recipe, share their results, and join him next time on Tasting History, where they can explore more delicious offerings from history.
With all ingredients listed in the description below, aspiring chefs have all they need to embark on their own historical culinary journey.
Part 1/7:
Tasting History: The 14th Century Cheesecake - Sambocade
Welcome to another episode of Tasting History, where culinary enthusiast and host Max Miller takes us back in time to recreate historical dishes. In this episode, Max shares his love for an ancient dessert: the 14th-century cheesecake known as sambocade. This historical treat, originating from the kitchens of King Richard II around 1390, allows us a delightful taste of royalty while exploring the intriguing culinary traditions of the past.
The Art of Cheesecake
Part 2/7:
Unlike the precise recipes we see today, medieval cookbooks often lacked detail, creating a challenge for modern recreators. Max notes that the historical recipe simply instructs to "make a crust" without further guidance. After considering multiple crust options, he decides on a tart crust that aligns with the ingredients available in King Richard’s kitchens. This decision reflects both creativity and practical cooking, making the dessert more accessible for contemporary cooks.
Making the Tart Crust
Part 3/7:
In crafting the tart crust, Max starts by gathering his ingredients: cold butter, icing sugar, egg yolks (plus the reserved egg whites for later), plain flour, and a pinch of salt. He emphasizes the ease of creating this crust, noting that it doesn’t have to be perfect—its forgiving nature allows for patching if needed. After rolling out the dough and chilling it, he blind bakes the crust, a crucial step that ensures a firm base for the rich filling to come.
The History Behind Cheesecake
Part 4/7:
As the crust bakes, Max dives into the fascinating history of cheesecake itself. He reveals that the earliest known versions date back to ancient Greece, where a savory cheesecake made its appearance around 2000 BC and was possibly served to athletes at the first Olympic Games. A more relatable version appears in Roman history, thanks to the recipes of Cato the Elder, who features the first cheesecake with a crust, albeit named placenta—a title that failed to catch on with modern diners.
Max playfully connects the dots between ancient cakes and the sambocade, noting that the introduction of sugar in England redefined the dessert as a sweet treat.
Creating the Sambocade Filling
Part 5/7:
Once the crust cools, it’s time to prepare the delightful filling. Max explains that the sambocade's unique character lies in its key ingredient—elderflower—which is derived from the Latin word sambucus. By steeping elderflower in heavy cream and straining the cheese to achieve the perfect consistency, Max prepares the filling while highlighting the importance of incorporating air into the egg whites for a light, fluffy texture.
As he whips the egg whites and combines all ingredients carefully, he reminds viewers to fold gently to preserve the airiness essential for the cake’s rise.
Baking the Sambocade
Part 6/7:
After pouring the filling into the pre-baked crust, Max places the sambocade in the oven, cooking it at 375 degrees Fahrenheit. He encourages viewers to keep a close watch to achieve the desired wobbliness—indicating a perfectly baked cheesecake.
While the cake bakes, he offers insight into the transition from medieval desserts to modern cheesecakes, touching on the evolution of cheese itself. He recounts the story of the heart-shaped cheese from France and how it eventually inspired American cream cheese, culminating in the New York-style cheesecake we typically enjoy today.
Cooling and Serving
Once baked, Max provides a crucial tip for cooling: leave the cheesecake in the oven with the door ajar. This approach helps avert the dreaded cracks that can mar a dessert's appearance.
Part 7/7:
After cooling, viewers learn that the sambocade can be served garnished with honey or fresh berries, a nod to the blending of old and new traditions in dessert presentation.
Conclusion
As Max concludes the episode, he invites audiences to recreate the 14th-century sambocade, a dessert rich in flavor and history. The sambocade represents not only a royal treat but also a bridge connecting the culinary past with the present. He encourages viewers to engage with the recipe, share their results, and join him next time on Tasting History, where they can explore more delicious offerings from history.
With all ingredients listed in the description below, aspiring chefs have all they need to embark on their own historical culinary journey.