57 Of rice (fritters)
If you would make a dish of rice, boil the rice in water and do not let boil strongly (vast syedenn). Dry it nicely and put into into a grinding bowl (reib scherbenn). Grind raw egg with it and do not make it too thin. Put fat into a pan and pass it (the rice) through your hand like a fried dough fritter (gepachenn kuchenn), and when it is fried, put sugar on 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.