Fritters of milk bread from Cod Pal Germ 551

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.

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