The feast is in three courses. The first course is bread, cheese puree, and hard-boiled eggs. The second course is Rosemary Chicken, Rice, Spinach Tart, Marinated Cabbage, Garlic Sauce, Roasted Goat, and Baked Salmon. The third course is Gingerbread, Pear Latwergen and Apple & Walnut Krapfen. More information about the dishes and their ingredients can be found with their redactions below. For all recipes, I give quantities for a table of ten.

Also make a puree from grated cheese and heat it and put milk and eggs thereto and let it prove [itself].

Ingredients:

10 oz grated very sharp cheddar cheese

1 cup milk

2 egg yolks

pinch saffron

Directions:

Heat grated cheese gradually in pot. When melted and boiling vigorously, slowly add the milk and saffron, keeping at a boil. Stir vigorously together until the two combine into a homogenous mixture. Add the egg yolks, stirring it in well. Remove from heat. If it solidifies, reheat briefly at 250 F for 5 minutes.

Beat egg yolks, grated bread, nutmeg and salt together. Fill the egg shells therewith. Bring down a point of one of the egg shells. Anoint it with egg white over the holes of the filled eggs. Cook them in butter, roast or boil them. Such filling one may fill in crab shells. Parsley and other good herbs chopped therein, made with spices and salt. Give it in a little broth or dry.

This is called rice from Greece. You should take rice and boil it in water until half done. Then pour out the water and boil the rice then in a clean fat and then pour the fat off and do not oversalt.

Take spinach, boil it and chop it small and grate Parmesan cheese thereunder, a little pepper, small raisins, a flowing butter thereunder. Salt it and bake it and make a tart therefrom, [the same as] how one make the covered tart normally. <\blockquote>

Ingredients:

30 oz frozen spinach

1/2 cup grated Parmesan cheese

1 1/2 cup raisins

1 1/2 tsp pepper

1 1/2 tsp salt

5 Tbsp butter, melted

2 pie crusts (milk, eggs, flour, salt, sugar)

Directions:

Defrost spinach. Squeeze lightly to remove excess water. Mix with cheese, raisins and pepper. Fill crusts. Cover with second crust. Bake at 350 F for 1/2 hour.

Rosemary Chicken

Source: Das Kochbuch der Sabrina Welserin, #155 To make chicken in rosemary

Put the chickens in a meat broth, so that the broth barely covers the chickens. Let it half boil, and let the rosemary be in length a fingerjoint from the plant. Put a good handfull in the chicken for a dish, and not too much, so that it doesn't become bitter. Take thereafter the all the livers from the chickens, and boil them in the soup. Put then a little good nutmeg therein. Let it boil well together, until you serve it.

Ingredients:

5 1/3 lbs of chicken parts, with bone

4 chicken livers

2/3 pkg fresh rosemary

5 beef bouillion cubes

Directions:

Put chicken in a pot with the broth. The broth should barely cover the chicken. Cook the chicken at a boil for twenty minutes, until the chicken is half done. When the chicken is half done, add the rosemary and the livers. In thirty minutes, when the chicken is cooked, remove from the fire and serve.

Marinated Cabbage

Source: Das Buch von Guter Spise, #48 A condiment

Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze(pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.

Ingredients:

1 cup red wine vinegar

1/3 cup honey

1/4 tsp caraway seeds

1/2 tsp ground anise

1/4 tsp pepper

1/8 tsp saffron (opt)

1/4 tsp mustard

1/2 head red cabbage

1/2 head green cabbage

Directions:

Mix vinegar, honey, and spices. Clean and shred cabbage Soak cabbage in marinade overnight.

Garlic Sauce

Source: Von Speisen, Natuerlichen und Kreuter Wein, aller Verstandt Garlic Sauce

Garlic sauce requires a little breadcrumbs shaken, softened in vinegar and with lean meatbroth well mixed. Finish it with salt and a little vinegar. Keep in a jar. If you want it golden, so put saffron in vinegar, and steep it therein. Put the sauce in a little pan over the fire. Let it heat. Thereafter salt and spice it. So do to every sauce when you wish to serve it. If you want to have green garlic sauce, so pound herbs and sour spices therein with bread, softened in vinegar, with the same vinegar driven through [a cloth].

Ingredients:

4 Tbsp breadcrumbs

1/2 Tbsp red wine vinegar

1/4 cup meat broth

2 Tbsp minced garlic

1/4 tsp salt

Directions:

Peel garlic. Mince finely with salt. Soak breadcrumbs in vinegar. Mix with the garlic and salt. Add meat broth until desired consistency.

Roasted Goat

I roasted the goat on a rotissary spit over wood and coal. It was larded with lard before roasted, and basted throughout with a wine, oil, parsley, and sage mixture, as well as its own juices. (I don't, after all, know how it came out yet :->)

Salmon

I chose to bake the salmon, with some wine. For seasoning, I chose parsley, sage, pepper, ginger, and anise, as is suggested as seasoning in the following recipe. Source: Das buch von guter spise This is a good food of salmon

Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not oversalt.

Apple & Walnut Tart

This recipe will make about 75 small krapfen, enough for 2 1/2 tables. Source: Von Speisen, Natürlichen und Kreuter Wein, aller Verstandt Krapfen Dough

Boil honey in wine, as much as you want, and take a wide bowl and mix the wine with white meal, like a little puree. Beat egg yolks in another bowl, and a little saffron. Beat it very well with the made honey wine. Put it in the mixture. Heat it. And throw always a dusty flour thereto in the bowl, until it becomes a reasonable dough. Thereafter roll it with a rolling pin on a towel. Cut it large or small, after the way you want to have the krapffen. What dough one makes with yeast, beer or hops, one must let rise. Thereafter knead with hot water or a boiled honey wine.

Ingredients:

1/4 cup honey

3/4 cup wine

2 egg yolks

1/8 tsp saffron

1/2 cup wine

1/2 cup flour

1 Tbsp yeast

1/4 cup hot water

3 cups flour

Directions:

Mix the honey and wine in a pot. Heat briefly, until honey melts into wine and forms a mixture. Beat the egg yolks in a bowl with the saffron. Add to the honey wine. Mix 1/2 cup wine with 1/2 cup flour until it forms a smooth puree. Add to the pot, and mix in very very well. Cook over a high heat until the mixture thickens, can be pulled away from the sides to form a ball in the center, and can nearly support a standing spoon. Be careful to stir the whole time. This will take between ten and twenty minutes. When it reaches this stage, remove from the fire and gradually mix in the flour, until it reaches blood temperature. Proof the yeast, by mixing it with 1/4 hot water. The water should feel neither hot nor cold if dropped against your inner wrist; i.e., it should be blood temperature. Once the water and yeast mixture is bubbling, add it to the dough, making certain that the dough isn't too hot. Add the rest of the flour, until it forms a pliant, non-sticky dough. Cut into little circles for krapfen.

Source: Das Buch von Guter Spise, #61 #61 A krapfen

How you want to make a fastday krapfen of nuts with whole kernels. And take as many apples thereunder and cut them diced, as the kernel is, and roast them well with a little honey and mix with spices and put it on the leaves, which you made to krapfen, and let it bake and do not oversalt.

Ingredients:

4 apples, peeled and diced. (about 2 cups) (used Granny Smith)

2 cups walnuts

1/2 cup honey

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground mace

1/4 tsp ground cloves

1/2 batch krapfen dough

oil

powdered sugar

Directions:

Cook the apples in the honey until they are starting to become soft. (This takes approximately 10 minutes.) Mix the cooled apples and honey with the walnuts and spices. Roll out krapfen dough, cut into circles, and stuff with mixture. Deep-fry in oil at 365 F until lightly gold (@ 3 minutes), remove, dry and roll in sugar. Serve.

Gingerbread

Source: Das Kochbuch der Sabrina Welserin, #163 To make Nuremberg gingerbread

Take a Mass honey. Put it in a large pan, skim well and let it cook a good while. Put 1 1/2 Pfunds of sugar therein. Stir constantly with a wooden spatula and also let cook long, as long as one cooks eggs. Pour it so hot in a Vierling of meal. Stir it slowly about and put the written spices in the dough, stir slowly and not long. Take one Lot cinnamon sticks, 3 Lot nutmeg, 1 1/2 Lot cloves, 6 Lot ginger, a Quentchen mace, and each especially chopped or pounded, so that it is not too small, especially the cinnamon chopped coarse, and when you have put the spices in the dough, so let the dough stand as long as one boils a hard-boiled egg. Dip the hands in flour and take small piles of the dough. Make small balls thereof. Weigh them, so that one is as heavy as the other. Roll them out with a rolling pin and smooth them with the hand, the smoother the prettier. Thereafer dip the mould in rosewater and press thereon. Take 8 Lots of dough for a cake. Take care that no flour is put thereon; then they would not be good, but you may put fine flour on the board, so that they do not stick. Let them lay overnight, and when you carry it to the baker, then take care that you have another board. Cover that neatly with flour, so that it is very thickly covered. Put this board with the covering flour in the bake-oven, so that the board becomes very hot, the hotter the better. Take it thereout, lay the gingerbread thereon so that none disturbs another, put it in the oven, let bake and look often thereafter. At first they will be soft as fat. If you touch it, you will feel it well. And when they become fully dry, so take thereout and turn the board about, so that the front becomes the back in the oven. Let them stand a small while, and thereafter take out. Take a small broom and sweep away the flour on the bottoms and lay the gingerbread thusly on another board, until you have swept one gingerbread after the other, so that there is no flour on the bottoms. Thereafter sweep away the flour on the bottoms very cleanly. Lay the gingerbread again thereon, so that the gingerbread is turned bottom up on the board. Take a sponge, dip it in rosewater, and press it out again. Wash away on the board the flour from the bottoms. Be careful that no water falls on the board, for then they would stick. Thereafter put the board with the gingerbread again in the bake-oven, until the bottoms become pretty and hard. So take the board out again. Be careful that by the board are two or three people, who quickly turn over the gingerbread, because it will quickly stick. Thereafter take rosewater and wash them on top with that, as you have the bottoms. Put it again in the oven, let it become dry, carry them home, and move them on the board, so that they do not stick. And when they are well cooled, so lay eight or ten together, wrap them in paper, and keep them in a dry place, so that no air can come therein. So they stay crisp.

Ingredients:

1 cup honey

1 1/3 cups sugar

4 cups flour

1/2 tsp cinnamon

1 1/2 tsp nutmeg

3/4 tsp cloves

3 tsp ginger

1/8 tsp mace

Directions:

Mix honey and sugar in a pot, with a candy thermometer. Cook until the mixture reaches soft ball, at 250 degrees. Add spices and a 1/4 cup flour. Cook for a minute more. Remove from the stove and add move flour, stirring well. Gradually add remaining flour, until the mixture forms a non-sticky dough. While the dough is warm, roll it out to no more than 1/4 inch thickness. Either wet the mold with rosewater or flour it. Mold and cut out the gingerbread. Let sit for 24 hours. The next day, preheat the oven to 300 degrees. Place gingerbread on floured pans, and cook for 30 minutes. Remove from the oven and remove the gingerbread. Lay the gingerbread upsidedown. Wipe the bottoms gently with rosewater or water to remove the flour. Cook for two more minutes. Put the gingerbread face-up in an unfloured pan. Clean the tops off with rosewater or water. Bake for two more minutes. Quickly remove from oven and the pan, before they stick. Store in a dry place and eat when cool. The result are very hard gingerbreads which will keep well.

Pear Latwergen

Source: Von Speisen, Natuerlichen vnd Kreuter Wein, Aller Verstandt Good latwergen from people-pears and other good pears

Steam them in a pot. Crush thereafter with a spoon. Set thereafter in a small kettle on a tripod over a small fire. Thereafter [have] good embers. Stir. Put honey and spices therein. Still stir it much. Put coarsely ground cloves, ginger and nutmeg therein. Still stir it much, and reduce the fire until the spices heat up well, and take it from there. Pound it out on a wide plate or board. Roll it like a krapfen dough. Let it cool well. Thereafter cut pieces therefrom and keep.

Ingredients:

1 cup steamed pear puree (2 or 3 soft pears)

1/2 cup honey

1/16 tsp cloves

1/4 tsp ginger

1/2 tsp nutmeg

1 Tbsp oil

Directions:

Preheat oven to 350 degrees. Wash and core pears. Quarter them and place in a baking dish with a tight cover. If it leaks too much steam, the pears might burn; if this is your only option, you can add a little water (1/4 cup) or make a paste of flour and water and seal the lid on, leaving a space unfilled, so that air can escape. Cook the pears at 350 for an hour. Remove the pears from the oven, let cool, and puree. They will be extremely soft. For a smooth texture, use a food processor, or a lot of patience. This should produce 1 cup of pureed pears. Put the pears in a pot on a high heat with a candy thermometer. Add the honey. Cook until the thermometer reads 260 degrees, or the mixture reaches hardball. This will take about 20 minutes, and the mixture may splatter, as the water is boiled out. Add the spices, keeping the mixture at 260 degrees, and cook for another two minutes. Remove from the stove. Oil a cutting board, marble is highly recommended. Let the pear mixture cool slightly, and then pour onto the cutting board. Using a spatula, smooth the mixture out to between 1/4 and 1/2 inch thick. Once it has cooled so that it isn't sticky, you may mold it in oiled molds, or cut it into pieces. Let fully cool and store.

Ingredients:

Directions: