A recipe with parallels elsewhere, and mislabeled in the Dorotheenkloster MS:
90 Of fried morels
Take Italian raisins and pick them clean. Pound them in a mortar. Then take blanched (geschelt) almonds and pound them with it, and mix in sugar and ginger. After that is done, mould it in your hand so it is shaped like a pear. Take whole almond kernels and thrust them in at the bottom like stalks. Serve it.
This kind of sweet and rich dish could serve to end a meal, both to impress the guests and give them something to nibble with their drink. The recipe is mislabeled, probably a scribal error during copying, but the description is absolutely clear. Meister Hans has a very similar recipe with the correct title:
#129 Make a dish shaped like a pear thus
Item take well-selected Italian raisins and pound them in a mortar. Take blanched almond kernels and pound them together with that. Mix ginger and sugar into it. When that is done, knead it in your hand so that it is shaped like a pear and stick a stalk into it.
It is easy to make, flavourful, and familiar enough top most modern palates to be welcome almost universally. Shaping the pears and sticking in the stalks also makles a good activity to do with children. I used cloves for the bottoms and bay leaves for the stalk, and am not convinced the blanched almonds is not also a scribal error.
The Dorotheenkloster MS is a collection of 268 recipes that is currently held at the Austrian national library as Cod. 2897. It is bound together with other practical texts including a dietetic treatise by Albertus Magnus. The codex was rebound improperly in the 19th century which means the original order of pages is not certain, but the scripts used suggest that part of it dates to the late 14th century, the remainder to the early 15th century.
The Augustine Canons established the monastery of St Dorothea, the Dorotheenkloster, in Vienna in 1414 and we know the codex was held there until its dissolution in 1786, when it passed to the imperial library. Since part of the book appears to be older than 1414, it was probably purchased or brought there by a brother from elsewhere, not created in the monastery.
The text was edited and translated into modern German by Doris Aichholzer in „wildu machen ayn guet essen…“Drei mittelhochdeutsche Kochbücher: Erstedition Übersetzung, Kommentar, Peter Lang Verlag, Berne et al. 1999 on pp. 245-379.