Another sauce recipe from Cgm 384 I:
You also pound garlic with nuts or almonds and with white bread and increase it with wine and with honey.
We find garlic sauce recipes in a number of German recipe collections. Typically, garlic is ground in a mortar and mixed with liquid and a thickener. In one case, it is meat broth and bread, in another, egg yolks. This recipe is unusual in its addition of honey.
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.