I’m not sure how ‘black’ this becomes, but it has the potential to be quite good.
1.xxxiiii. If you would make a black side dish (gemüß), take raisins, apples, and pears, boiled or roasted, and sugar, a little flour, spices, and salt. Mix (zu treib – indicated a homogenous consistency) it well with good wine. Put it in a pan and let the wine boil down. Stir it well, taste it, and serve it.
My current project are recipes from the Nuremberg Kuchenmaistrey produced around 1490. This was the earliest printed cookbook in German (and only missed being the earliest printed cookbook in any language by a few years). The Kuchenmaistrey (mastery of the kitchen) gave rise to a vibrant culture of amended and expanded manuscript copies as well as reprints spanning almost a century. The recipes seem designed to appeal to a wealthy, literate and cosmopolitan clientele.