19 To make a gespott (cheese dish)
Item if you would make a dish in May that is called a gespott, take a flowing cheese for a courtly dish and cut it in think slices. Also take six eggs with that and break them over the cheese and take May (unpreserved) butter in a pan. Set the cheese with the eggs over a fire and draw (zeuch) it with a spoon until it turns out smooth (slecht). Serve it and do not oversalt it etc.
Of course this recipe, like almost everything in section two, has a parallel in section one. It provides some extra detail:
35 A dish in May
If you would make a dish in May that is called a gespot (mockery?), take flowing cheese onto a serving dish and cut it into thin slices. Take six eggs with that and break them over the eggs. Also take May butter into a pan. Put the cheese with the eggs over a fire and draw it under the middle (zeuch es unter miten – I suspect a pushing motion from the sides to the centre of the pan) until it is smooth. Serve it, 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.