Fried filled apples from the Königsberg MS

This is as clear as a parallel gets. Not only does Cod Pal Germ 551 belong to the same South German tradition as the Königsberg MS, but it shares recipes verbatim.

[[4]] Willtu machenn gehalwirtt Oppffell:

If you want to make halved apples

Take scrambled (eingerurtte) egg of four colours. Then cut an apple into quarters and remove the seeds and the shells that surround them from each part. Fill each hollow with one color and stick the apples on a wooden skewer. Dip them in a thin batter and and when you have fried them, cut them open and sprinkle them with sugar.

Technically challenging, decorative and rich, this recipe shows up in both versions of Cod Pal Germ 551. Clearly, wherever this collection originated, it was influential. Similar recipes are also known from other sources, including the Kuchenmaistrey, but they use different wordings. I will need to follow up this connection more thoroughly, but this looks like it could be a transmission chain.

The Königsberg MS was preserved in the archive of the Teutonic Order in Königsberg (today Kaliningrad) in Baltic East Prussia, though its language suggests that it belongs to a Central or South German background. It is not associated with any name that I am aware of and is dated to the late 15th century purely on the scribal hand. The recipe types match South German sources of that time. It was published in Gollub (Hg.): Aus der Küche der deutschen Ordensritter. in: Prussia 31 (1935) pp. 118-124.

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