29 An infidel (heidenische) dough and cake on a spit
Take and prepare it well in two or three colours and lay them out lengthwise alongside each other so that one may not touch the other. Cut one part at one end with a knife and wind it around a wooden spit, and brush it with egg yolk at the ends, that way it stays whole. Do not roast it too hot, and do not oversalt it etc.
An interesting, showy preparation. Again, the recipe has a parallel in recipe #44 in section one. ‘Heidnischer Kuchen’ was a popular form of hard, crisp fritter made by frying a stiff, egg-based dough rolled into thin sheets. I am not sure it would be very tasty if roasted unleavened and without adding fat, but of course there is no reason to think the recipe means to do 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.