This is an old recipe – col ris shows up almost identically in the Buoch von Guoter Spise (recipes 65-67) already. Since it is neither a rice dish not does it credibly mimic one, the name remains a bit of a mystery.
47 A dish of kolreys
If you would make a baked/fried kolreys (gepachen), make eggs (onto) thin sheets (pancakes) and cut them small. Throw them into sweet milk. Then take white wheaten (semel) bread and cut it in cubes and mix it with egg yolks. Boil it well, and add fat, and do not oversalt it.
48 Another (dish) of kolreys
If you would make a baked/fried kolreys (gepachen) of a thin egg pancake, cut it into cubes. And cut as much bread into cubes and mix it well with egg yolks and let it boil well and serve it etc.
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.