It is too late in the day here, a proper writeup of my Dark Ages feast will still have to wait. In the meantime, here is a showpiece from the Inntalkochbuch:
<<3>> Ain gemachcz awtter gepraten von milich, wie man das beraitten sol
A made (i.e. artificial) fried udder out of milk, how to make it
Take equal amounts of milk and eggs, beat it vigorously together and add saffron. Put into a pot and plunge that into boiling water in a cauldron, taking care not to let the water enter the pot. Let it boil in there until it sets. Then turn out onto a white cloth, wind the cloth around it and weigh it down so that the water drains out and it becomes hard as cheese. Then cut it into the shape of an udder, stick it on a spit, and roast it on a griddle. Add spices and baste it with fat, and serve it.
There are many recipes for hard custards (often referred to as ‘egg cheeses’ or ‘roast milk’) and instructions what to do with them, but this one is definitely uncommon.
The Inntalkochbuch is from a monastic library in Bavaria’s Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere.