From Marx Rumpolt, Ein New Kochbuch, c. 1581 Transliteration and translation © 1999, 2000, 2001, 2002 by M. Grasse webbed Here

23. If the pears are hard and bitter/ so peel them with the stems/put them in a tinned rabbit pot/ add acidulated water/ and let them simmer/ till they turn a bit red put white sugar thereunder/ and make them rather sweet/ let them thereafter simmer/ so the pears become redder / and the broth thicker. When they are cooked/ so put them out into a bowl/ pour the broth over/ so you may serve them warm or cold. If you serve them cold/ so sprinkle them with [sugar] coated fennel/ so they become pretty and dainty. And it may be said/ one has given them a special color.

31. Take pears/ peel them and cut them fine thin and broad/ set them [to cook] with water/ and let them simmer/ till they are soft/ stir them/ that they become thick. And when they are cooked/ so brown butter over/ and make it a little sweet/ and when you prepare [plate] it/ so sprinkle it with coarse sugar/ so it becomes good and welltasting.

38. Apples cut round and thin/ make a dough thereto with wine/bake [fry] the apples out/ when you toss them in hot butter/ so they will puff nicely/ give it warm to the table/ and sprinkle it with white sugar/ so it is also good.

167. Rice cooked in a beef broth/ that is wellcooked/ and becomes a mush (porridge)/ put beef fat / that is removed from the meat/ therein/ so it becomes good. And when it is cooked/ and one wants to arrange it/ so put green parsley/ that is cut small (minced)/ thereunder/ so it becomes dainty and also good.

6. Green field salad (field greens) prepared / with pomegranate seed sprinkled/is pretty and decorative.

37. Take lemon/ chop it small/ season it with nice clean sugar/ that has been crushed/ sprinkle it with pomegranate seed/ that are nicely red/so it is also delicate and good.