The feast is in four courses. The first course is snow and dried fruits, such as raisins, figs and apricots. The second course is a chicken & pear stew, barley, marinated carrots, and bread. The third course is spinach & cheese ravioli in a beef broth, an apple & walnut tart, leg of lamb, a horseradish sauce, and a green sauce. The fourth course is wafers and cheddar cheese. White grape juice is provided for drink.

I choose to serve dried fruit first as Meister Eberhard says about figs, "...and they clean the kidneys and bladders and the path, where the food goes in. So one eats them with nuts or with almonds long before one eats." Similarly, I served cheese at the close of the feast because Meister Eberhard wrote about cheese, "Yet still one eats a little after the food, said Rhazes, so that it strengthens the mouth of the stomach and makes one thereafter eager to eat and digest the other foods. That said also all other masters." I serve the pears early in the feast because Meister Eberhard wrote, "Rhazes said, one eats them before other food, because they dry the food under, so that they are not enough in the head." The roasted lamb is in the third course since Meister Eberhard said, "As for roasted flesh, that feeds well and is healthy... And one should eat no other food, if one eats the same, said Rhazes. Roasted flesh is a coarse food and makes one full and becomes scarcely moist and puts fat in the body, if it is lean."

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 eight.

Thin cream and put it in a pot. And take a whisk and beat it together, until it becomes snow foam on top. And roast a bread and lay it in a dish and strew sugar thereon and put the foam on the bread. Then it is done.

Ingredients:

1/2 loaf of white bread

1 pint whiping cream

1/2 cup sugar

Directions:

Preheat oven to 350 degrees. Slice bread into 8 slices per half loaf, and place on cookie sheets. Toast bread in oven for 10 minutes. With mixer, whip cream until it becomes thick and snow-like. Sprinkle 2/3 of sugar on toast and place toast in bowl, reformed into loaf. Spread whipped cream over loaf, until it is hidden. Sprinkle cream with remaining sugar. Serve.

So take eggs, as many as you want, and beat them well and cut a five weight of bread thereunder and put therein raisins and fat in a pan, which is enough, and pour the eggs therein, and let it cook in and out. Therewith slap it on a preparing table and chop thereunder good spices and cut it to slices and prepare it.

Take hens. Roast them, not very well. Tear them apart, into morsels, and let them boil in only fat and water. And take a crust of bread and ginger and a little pepper and anise. Grind that with vinegar and with the same strength as it. And take four roasted quinces and the condiment thereto of the hens. Let it boil well therewith, so that it even becomes thick. If you do not have quinces, then take roasted pears and make it with them. And give out and do not oversalt.

Ingredients:

3 lbs chicken parts with bone

4 medium pears

1 cup bread crumbs

1/4 tsp powdered ginger

1/2 tsp powdered pepper

1/4 tsp powdered anise

1/3 cup red wine vinegar

2 cups water

Directions:

Bake chicken (@ 60 minutes at 400 F). Core and bake pears for @ 60 minutes at 400 F. Let chicken cool. Remove chicken from bones and tear chicken into bite-sized chunks. Boil in water for about 5 minutes. Skin pears. (This is easier if you soak them in cold water briefly.) Slice pears in half, or smaller, if desired.
Mix vinegar, water and breadcrumbs and set aside for five minutes. Mix chicken, pears and spices. Add breadcrumb mixture. Bring to a boil, stirring constantly. Continue to cook for another five minutes, if desired. (Add additional water or breadcrumbs, as necessary.) The mixture should be fairly thick.

"Barley swells and chills and is not eaten well and damages all the people, who have the affliction, and come of a cold nature or have colic in the body. But for hot people and those who would happily be smaller, then it is good. And if one eats or drinks it together with fennel, so it is good for many faults in the breast, and Avicenna says, that barley water harms the stomach, which then is cold. It is also very good for feverish people.

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:

2 cup red wine vinegar

2/3 cup honey

1/2 tsp caraway seeds

1 tsp ground anise

1/2 tsp ground pepper

1/4 tsp saffron (opt)

1/2 tsp powdered mustard

1 1/2 lb. carrots

Directions:

Mix vinegar, honey, and spices. Peel carrots and chop into disks. Soak carrots in marinade for at least 1 hour.

Take spinach and over-blanche it, as if you wanted to make a vegetable, and cut it small. Take approximately one handful, when it's chopped, cheese or meat of a hen or capon, which was boiled or roasted. So take of the cheese 2 times as much as the green and the meat also as much. And beat two or three eggs therein and make a fine dough. Put pepper and salt therein. And make a dough with a fine flour, as if you wanted to make a tart, and when you have made a sheet, so put a lump [of filling] on the place of the sheet and form it to krapfen. And press it well together on edges, and put it in a meat broth. And let it boil about as long as eggs cook. The meat should be chopped small and the cheese grated small.

Ingredients:

For Filling:

10 oz frozen spinach (1 pkg)

8 oz ricotta cheese

5 oz parmesan cheese

1 egg

1/8 tsp pepper

For Dough:

5 1/3 cups flour

8 eggs

8 tsp oil

4 tsp salt

approx. 9 tsp water

For Broth:

6 beef bouillon cubes

6 cups water

Directions:

Thaw and cook spinach in microwave and drain. Grate parmesan cheese. Mix cheeses, spinach, egg and pepper together, in food processor. Mix/chop until very well-mixed. Set aside.
Mix flour, eggs, oil, salt and water to form dough. Add more water, if too dry, or more flour if too wet. Roll very flat, and make ravioli with. (A pasta machine is advised.)
Boil water with bouillon cubes to make a broth. When boiling rapidly, add ravioli and cook for almost 10 minutes. Serve with some hot broth.

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 deep dish pie crust (made of flour, butter, water and salt)

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 pie crust and put in pan. Fill crust with mixture. Cook in the oven at 350 F until crust is brown (approximately 30 minutes).

Item. Take horseradish and pound it in a mortar and take almond kernels or nuts and pound them also and pour a wine there in. Horseradish brings the stone very much, when one eats it in the food.

Ingredients:

8 tsp sour white wine

2 Tbsp ground horseradish root

4 tsp ground almonds

Directions:

Grind and mix all ingredients together to form sauce.

Sage, parsley, mint and pepper. One should mix with vinegar. That is a sauce, which makes [men] merry to eat.

Ingredients:

1 Tbsp chopped fresh parsley

4 tsp chopped fresh sage

4 tsp chopped fresh mint

1/4 tsp ground pepper

1 tsp red wine vinegar

Directions:

Chop and mix together to form sauce