46 A dish of hard pears (regel piren)
Slice the pears as thinly as you may. Cut them apart across the middle (first) and then core them as best you may so they turn out hollow. And make a green filling of raisins and eggs and spices, and (see) that the eggs are fried (geswayst) in the pan first. Fry the above named dish out of this and serve it and do not oversalt it.
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated 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.