Calves’ Foot Jelly from Cod Pal Germ 551

29 Of a geislitz

If you would make a geislitz of calves’ feet, boil them well in wine. And when they have boiled, take them out of the cooking liquid and pound them small in a mortar and pass them through a cloth with the cooking liquid. Add good spices and honey and let it boil, and skim it well. Then pour it on small wood pieces (spen – wooden dishes?) and let it stand until it hardens. Then place it above the hearth, but take it down again soon. Lay it down on a work surface (panck) and you can cut it as you want.

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.

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