Meister Eberhard is done and all that remains is to clean up the translation before posting the document here. I am now starting on the fifteenth-century recipe collection Munic Cgm 384, also known as the alemannisches Büchlein von guter Speise.
1 Fried buoben pfulen
For a dish called a bouben pfulwe, take the lung of a calf and boil it until it is done. Cut bacon into it and chop it very well, and beat eggs into it, and pepper and saffron. Fry them with mint leaves and roll (bewils) them in it. Brush and fill it with egg yolk and fry it in fat.
This recipe is a bit puzzling, but we can guess from its name and parallel instances how we should read it. The name translates roughly as boys’ pillows, where boy (Bube) can refer to a child, a youth, or a servant. That suggests the lung filling is actually filled into the mint leaves prior to frying, a technique that is also described in the Kuchenmaistrey for sage leaves. However, it could also be meatball fritters rolled in crushed mint leaves and coated with egg yolk.
Bound together with medicinal, veterinary, and magical texts, the culinary recipes of Munich Cgm 384 were partly published in 1865 as “Ein alemannisches Büchlein von guter Speise“. The manuscript dates to the second half of the fifteenth century. My translation follows the edition by Trude Ehlert in Münchner Kochbuchhandschriften aus dem 15. Jahrhundert, Tupperware Deutschland, Frankfurt 1999, which includes the first section of recipes not published earlier.