Another day, another parallel
[[20]] Wylthu machen gudtt Morsserkuchenn:
If you want to make a good mortar cake
Cut white bread into dice, break eggs into pieces and put the bread into it. Cut nutmeg and mace into it and make it yellow (with saffron). Cut fried chicken into it, though you may also use livers or stomachs or feet. Place it on the embers, pour the filling into it, let it fry and serve it.
[[21]] Wilthu machenn Morsserkochenn:
If you want to make mortar cake
Grind white bread finely, beat eggs into it, make it yellow (with saffron), season it well and cut nutmeg and mace into it. Put fatin a mortar, put it in the embers and pour it in there. When it is baked, cut it in slices.
Once again, these are almost verbatim the same recipes we find in Cod Pal Germ 551. Baking food in a mortar is a commonly described technique in German recipe collections, and Mörserkuchen seems to have been the origin point of a wide variety of dishes. It’s not a complex recipe, but we can already see how it could be changed to fit different tastes.
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.