After yesterday’s seasonal entertainment, we return to actually historical recipes
[[24a]] Die guette Salcz:
A good sauce
Grind garlic with salt – the heads should be peeled well – and mix 6 egg yolks without the whites and a little water into it. This will be a good sauce.
Take grapes (Weinber) and pound sour apples with them, mix it and press it out well. The sauce is good.
These are two sauces, both of them reasonably easy and neither very unusual. Sauces made with sour fruit – grapes or apples – are common in the source material, sometimes called agrest, the word for verjuice. The garlic sauce, too, is not unusual in concept, though it is more often thickened with grated bread than with eggs. It is quite good.
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.