50 Of milk cake
If you would prepare milk cake (an enriched kind of bread), cut them small and throw them into a strauben (fritter) batter that is not too thin. Season it with saffron and spices and fry it in fat 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.