24 Make a dish of stringwork/knitted fritters thus
If you would make knitted fritters (gestrickts pachens) of a dough, make it as hard as (for) infidel (haydenisch) fritters and also make sheets as though for infidel fritters (heydenische pleter) and make cuts that are round (sinibel can mean rounded, circular, or wavy) like a finger. Take fat in a pan or in a mortar and set it (by the fire) that it gets hot and agitated (wellig). Take a wooden stick or spoon and reach for the sheets with that, and lay one each on it and then lay the other across, and throw it into the pan on that wooden stick (use the stick to place in the fat). Let it fry, and turn it around in the mortar. And then make a good sauce (suppen) for it with honey and good spices and add a little wine vinegar so that it ‘bites’ (pitzel) through the honey, and strew a little raisins in. And pour the sauce on the fritters and serve it. Do not oversalt it.
I owe thanks to my friend Libby Cripps for pointing me to the as yet unedited fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.