Löschsulz Rothe

"Take hartshorn water that is clear and well fermented, let it be clarified, wipe it with a clean cloth, then strain it through a clean oat sack, pour it through the opening, place a clean pewter bowl underneath, and wash the aforementioned sack often. Pour it into a clean copper kettle, and put a brass spoon into it, so that you do not have to reach in with your fingers, and polish it diligently if necessary. Then test if it is of good quality early by placing it in cold water, and always take care to preserve it. Roll it as long as the bitter taste remains, and separate it cleanly, cut it with a wide blade, which should be made from a pearwood knife, in whatever size desired. Then take 1/2 pound of weighed, finely crushed sugar, take 1/2 pound of crushed sugar, but not too much together, stir it in a clean vessel, add 6 egg yolks and one whole egg to it. Put the almonds and sugar on a dish, mix everything well until it turns nice and white, grate 2 lemons, take that, grate 2 lemons on a piece of sugar and add the crushed sugar to the filling, and press the juice of both lemons into it. Then add a red shard of kirschwasser (cherry spirit), stir with a brass spoon and taste it in a clean dish, and if it is already sweet, the best must be served with silverware, and when it is finished, add sugar beneath as you wish, mixing as desired."

The recipe’s style is imperative and assumes significant background knowledge: no precise times or measurements, just a logical sequence of actions, trust in sensory cues, and an intimate familiarity with kitchen tools. Spellings reflect early modern German conventions—'Eÿ' for egg, 'Citroni' for lemon, and so forth. Unusual phrasing ('durchsäubern', 'schmier selbiges') refers to refinement and purification, crucial virtues in the baroque kitchen. The text also intertwines guidance on both ingredient quality and the aristocratic standards of serving, aiming to elevate the dish well beyond mere sustenance.