This recipe comes from the Rheinfränkisches Kochbuch, but it has many parallels in other sources. the dish seems to have been popular in Germany.
20 If you would make a roasted milk, take milk and eggs in equal amounts and beat that together thoroughly and salt it and add saffron and put it into a pot and set that into a boiling cauldron so that the water does not enter the pot and let it boil until it hardens. Serve it as a spoon dish (musz). But if you would roast it, pour it out onto a cloth and fold / twist the cloth (ringe daz duch) so that the water goes out. Thus it becomes hard as a cheese. Then, cut it in slices and roast the slices on a griddle and baste them with fat and strew spices on them.
We mixed half a liter of full-fat milk with the same quantity of eggs by volume (which turned out to be 10 eggs) and cooked it in a water bath until it had fully solidified. Then we turned it out on a cloth, squeezed out the liquid, and pressed it overnight.
The result was fairly unprepossessing, but it improved with roasting, Unfortunately, I forgot to slice it before roasting, which it turns out would have greatly improved the result because the Maillard reaction makes the flavour. We served it with trysenet spice mix.