54 A krapfen
I you would make a large krapfen, prepare a batter of just eggs and a little water. And (see) that it turns out thin with a little flour. Then pour the batter with (? to become?) the sheet into a pan with fat the size of a hazelnut and let it fry so that it turns crisp on the underside, but moist above. Then take it out as you do other krapfen (made? Make it?) with raisins. And when they are made, fry them in a fire in a pan that has boiling (wellig) fat in it like other krapfen.
This is not really a lot like what we conventionally call krapfen, but I could imagine adding raisins for a filling and then folding it on itself to create that shape.
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.