34 A dish of a cake
If you would make a good May cake for a lordly dish, take up ten eggs and beat them well and add parsley to it and stir it together. Set a mortar on the coals, put in a spoonful of fat and let it get hot. Pour in the eggs and let then cook at a low temperature (kwl packen). And serve it whole in a serving bowl.
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.