6 An electuary of grapes
Break them off the vines (paum, lit: trees) and place them in a cauldron, set it on a trivet and put embers underneath. Do not pour in (i.e. add) anything to them, and when they boil let them cool and put them back into a cauldron and on a trivet and let them boil well. Season it well with good spices and pour it out on a board and let it cool (for) six days. Then you cut it as you wish etc.
This recipe is much less detailed than the one in section one, but it contains an interesting detail about drying and cutting the electuary as a kind of fruit leather. Section one has:
12 An electuary of grapes
Pluck the grapes off the stems, put them into a cauldron on a trivet and let them boil. Stir them so they do not burn. Take them out and pass them through a colander or a tight sieve so that the seeds and skins stay out. Put the same juice back into the cauldron and stir it continuously with a broad spoon (scheufelein) so that it does not burn. Boil it until it is thick enough for an electuary. But if you would make it hard enough for cakes, boil it for longer, that way it turns out thick and hard. It is good for the stool and cools very much in summer. But if you wish to add spices as you do to cherry electuary, or if you would turn it into cakes as you do with the quince electuary, you should season it. But if no spices are in it when you serve it, strew cinnamon or trysenet (spice mix) on it and stir it with wine before you strew on the spices if it is too thick. Without spices it is good for the stool and banishes thirst.
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.