An Ordinance of Pottage c. 1460
Take vellyd cruddys or they be pressyd; do hem yn a cloth. Wryng out the whey. Do hem in a morter; grynd hem wellwith paryd floure, & tempyr hem with eyryn & crème of cow mylke, & make throf a rennyng bature. Than have white grece in a panne: loke hit be hote. Take up the bature with a saucer & let hit renne in the grece; draw thyn hond bacward that hit may renne abrode. Then fry hem right well & somdell hard reschelyng. & serve hit forth in disches, & strew on white sygure.
Being winter, the only flower petals I have access to are lavender, and so for the rose flavouring I am using rose water, and to make these truly samacays they need elderflowers and so I am using a cordial to flavour these.
Combine ricotta and flour then add egg and cream in a processor until smooth. Add desired floral flavouring and mix gently. Drop small amounts of the mixture into hot oil and let turn a golden brown before turning over, before removing and letting it drain on paper. Sprinkle with sugar. The samacays should be crispy on the outside and still slightly gooey on the inside, for this the oil needs to be a medium heat otherwise they will darken too quickly and the inside will remain uncooked.
Phoenix Rise