119. Om lecfriten of gouwieren te maken
To make lecfriten or gouwieren

[31] Om lecfriten of gouwieren te maken Soe neemt [32] herde case dye wel vet es. want hi moet seere malsch [E2v] sijn Dien suldy wel laten weycken in water met cley[2]nen stucken ghesneden. Dan suldy seere wel ontwee [3] wriuen oft morselen Neempt dan goet potsuyckere [4] ende doderen van rouwen eyeren. Dyt suldy er altoe [5] doen ende dan suldy noch nemen gheheele dodren van [6] eyeren ende legghen in elck eenen gheheelen doren of [7] twee oft drie alsoe vele alsmer daer inne hebben wylt [8] dan salmen dit aldus laten backen tot dat ghenoech ge[9]backen es Alst ghenoech ghebacken es so salmen daer [10] op stroyen potsuyckere

[31] To make lecfriten or gouwieren. So take [32] hard cheese which is quite fat, because it must be very rich. [E2v] This you shall soften in water, cut into small [2] pieces. Then you shall mash it or grind it [3] very well. Then take good potsugar [4] and yolks of raw eggs. All this you shall add to it [the cheese] [5] and then you shall take more whole egg yolks [6] and lay in each a whole yolk or [7] two or three as many as one wants to have in there [8] then one shall let it fry thus until it is fried enough. [9] When it is fried enough so one shall strew over [10] it potsugar. 

Hoeveelheden en tips (2 porties) Quantities and hints (2 servings)