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Patina de Sabuco (Elderberry Souflée)
Patina de Sabuco (Elderberry Souflée) is a traditional Ancient Roman recipe for a dessert made from soufléed elderberries. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Patina de Sabuco.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Wild FoodDessert RecipesAncient Roman Recipes
Original Recipe
Aliter: patina de sabuco calida et frigida: accipies semen de sabuco, purgabis, ex aqua decoques, super colum exsiccabis, patinam perunges et in patinam compones ad surcellum. adicies piperis scripulos VI, suffunde liquamen,... postea adicies liquaminis cyathum I, vini cyathum, passi cyathum, teres, tum in patinam mittes oleum uncias IV, pones in thermospodio et facies ut ferveat. cum ferbuerit, franges postea ova VI, agitabis et patinam sic obligabis. cum obligaveris, piper asparges et inferes.
Translation
A dish of elderberries, either hot or cold, is made in this manner:2 take elderberries3 wash them; cook in water, skim and strain. Prepare a dish in which to cook the custard4 crush 6scruples of pepper with a little broth; add this to the eldeberry pulp with another glass of broth, a glass of wine, a glass of raisin wine and as much as 4ounces of oil. Put the dish in the hot bath and stir the contents. As soon as it is getting warm, quickly break 6eggs and whipping them, incorporate them, in order to thicken the fluid. When thick enough sprinkle with pepper and serve up.
Modern Redaction
Ingredients:
6 bunches of
elderberries (or a mix of 75g blackcurrants and 75g blueberries)
½ tsp pepper
½ tsp
liquamen
125ml white wine
125ml
passum
125ml olive oil
6 eggs
Method:
If using elderberries, remove the fruit from the stems with a fork. Wash them properly then add to a saucepan with just enough water to cover and simmer until softened. Drain and pour into the base of a shallow baking dish.
Meanwhile add the pepper, Liquamen, wine and Passum to a saucepan mix well before adding the olive oil. Then bring the entire mixture to the boil. At the point where the mixture is just boiling add the eggs one by one and stir to mix everything together. Pour on top of the elderberries in the baking dish and place un-covered in an oven at 160°C (320°F/Gas Mark 3) for about 40 minutes. When set sprinkle with pepper and serve. (Alternatively allow to cool, place in the fridge and serve cold.)
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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