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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXXII - Elderflower dish. Elderflower dish (sambugado) to serve in a soup dish most perfect and fantastic. If you want to make sambugado to serve in a soup dish for 12 persons, take a pan of milk alive (fresh) of sheep or of goat and take a pound of rice and take a pound and a half of lard and take 3 ounces of sugar and take the flowers of the elder well mature and take the milk that you have well strained and put it to boil, and when it has boiled the first thing that you put in should be the ground rice and the second the flowers of the elder and the third the cleaned lard and the forth the amount of sugar, and put saffron to temper it. This dish should be hot and thick and sweet and flavorful of flowers.

Other versions of this recipe:

Elderflower dish (Libro di cucina / Libro per cuoco)