Just a brief recipe today. Baked millet porridge from the Innsbruck MS:
19 If you would make a good porridge of millet (prein), boil the millet in a pan with milk and salt it lightly. Then pass it through with eggs like peas. Put fat into a pan and put the millet in it, and thus let it boil gently. Cover the pan and lay fresh coals (read kolen for holer) on it, thus it turns out like a cake. Then serve it on a serving bowl etc.
This is an unsurprising recipe: Porridge enriched wirth eggs and cooked in a covered pan with heat from above and below. This is described in sixteenth-century sources, and here we have confirmation of it being done at this date already.
The Innsbrucker Rezeptbuch is a manuscript recipe collection from a South German/Austrian context. It dates to the mid-fifteenth century and survives as part of a set of medical and culinary texts bound together. The editor Doris Aichholzer published it together with two related manuscripts and drew attention to the less elaborate, more practical recipes. The manuscript is of unknown provenance, but has been owned by the Habsburg emperors since at least the early sixteenth century. It is now held at the Nationalbibliothek in Vienna. An edition, German translation and commentary can be found in Doris Aichholzer: Wildu machen ayn guet essen… Drei mittelhochdeutsche Kochbücher, Peter Lang Verlag Berne et al. 1999