61 A fritter of three colours
So that one is green and the other white and the third yellow. Take eggs and set the whites aside and add parsley to it. Then take a pan and heat it with fat and take out a green pancake (i.e. cook in the pan) and then make a yellow pancake (plat) of the yolks and also take that out. Then beat (klopf) the whites and make a white pancake. Then lay the three pancakes atop each other so that the green is in the middle and slice them in a checkered pattern (zu schachzagel). Stick it (the pieces) on skewers and prepare a batter of eggs and water, and make it yellow. Then dredge it (the fritters) through the batter and fry it in lard. Then draw out the skewers and cut it apart lengthwise. Lay it in a serving bowl and sweeten it enough with sugar, 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.