28 Morels around Christmas
If you would make morels around Christmas, make a batter out of white flour bread (weissemell prot – either flour and grated bread, or white bread flour) and break eggs into it. Make two knots (knobell – can also mean dice), throw them into the batter and draw them around in it, and lay it into fat that is hot. When it has fried a little, take it out again and cut it apart in the middle of the knots. Fill it with stirred egg dough (gerurten eirn teig – probably meaning scrambled eggs), white or green, or with browned (geprenten) apples in honey. Then take a gentle (linden – probably meaning soft) strauben batter and draw them through this. Lay it in fat (to fry). But if it would turn over, make a yellow sheet (of dough), set the morels into that and let them fry (or bake?). Serve it and do not oversalt it.
Again, a close parallel exists in the (clearer) recipe #43 in section one, as well as in the recipe collection of Meister Eberhard.
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.