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(A grated little Cake… a.k.a. Medieval Pizza!)
This fascinating recipe comes from the 14th century German cookbook, Ein Buch von Guter Spise published in 1345. I worked from a redaction provided by Alia Atlas ©1993 and 1995, which is available on the WWW at http://www.mit.edu:8001/people/akatlas/Buch/. This work was based upon a transcription published in 1844, the original manuscript was part of a household manual which Michael de Leone, the proto-notary of the Bishop of Würzburg, had organized. The original is in the university library of Munich. The manuscript was dated between 1345 and 1354, and contains 101 recipes. The recipe used to create this dish was #52:
52: Ein Gute Fülle
Der ein gut Köcherye machen wil. Der hacke petersylien und salbey. Glich vil. und brate sie in butern und tüftele eyer weich. und menge daz zu sammene. und ribe kese und brot dor in. und mache ein blat von eyern. und giuz butern dor under. und schüte diz dor uf. gib im flur oben uf. und laz backen. Diz sint ruzzige küechlin.
He who wants to make a good dish chops parsley and sage, exactly as much. And fry them in butter and beat eggs soft. And mix that together. And grate cheese and bread therein. And make a leaf from eggs. And pour butter thereunder. And pour this thereon. Give it flowers on top. And let bake. This is ruzzige cake.
The redaction provided by Alia Atlas for this recipe is as follows:
Ingredients
1 ¼ cups grated mozzarella cheese
1 ¼ cups grated provolone cheese
3 eggs
½ cup chopped fresh sage
½ cup chopped fresh parsley
2 tsp butter
¼ cup bread crumbs
1 loaf bread dough
¼ cup flour
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