7 Of halved apples in four colours
Take stirred eggs (scrambled eggs) in four colours, cut an apple into four parts and take out the seeds from each quarter and the hard shells (schelffen) that lie around the seeds. Fill them each with one of the colours, then stick it on a skewer, coat it in a thin batter. Cut it open after it is fried and strew it well (with spices) and do not oversalt it etc.
This recipe, too, has a parallel in section one and it is very close indeed:
16 halved apples in four colours
Take stirred eggs (scrambled eggs) in four colours. And cut an apple into four parts. Cut out the seeds and the membrane that is around the seeds and fill into that one of each colour. Stick them (the reassembled apples) on a spit and draw them through a thin, strong batter. (and roast them, presumably). Then cut them open as though apples that are roasted and strew them well with sugar. And do not oversalt it, people drink too much with that.
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.