8 A dish of roasted peas
If you would make roasted peas, boil them and pass them though a cloth or a sieve. Break many eggs into that, as much as there is of peas, and boil (fry) them in butter. Stick them on a spit and roast them well and baste them well with egg and with herbs (? kraut) and do not oversalt it.
This recipe, too, has a close parallel in section one:
17 A dish of roasted peas
Take boiled peas and pass them through a sieve. And break as much egg into it as there are peas. And boil (fry) it in butter. Stick that on a spit and roast it well, and baste it with eggs and with kraut (probably aromatic herbs, in this context). Serve it, and do not oversalt it.
The recipe even shares the unusual use of kraut. the word usually refwers to leafy greens, but in this case likely means aromatic kitchen herbs. Roasted peas are a very common conceit in German medieval recipe collections, though this is an unusually rich dish of the type.
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.