When mixing the ingredients, I realized the great advantage of grated sugar over granulated sugar, and that was the quick absorption into the eggs. Overall, I was surprised at the flavor of these cakes. Due to the utter lack of spices or other flavorings, my expectation was that it would be pretty bland. The tastes of the wine and the slightly browned butter combined for a wonderful taste, which was nothing like anything I've ever had before.
The next day, I decided to try one to see how they had survived the night in the refrigerator. The complexity that they had when warm was diminished, but they were still quite tasty. Most noticeably, the wine flavor was more muted. They also need to be brought up to room temperature for the fullness of the flavor to bloom. When kept cold, they were gritty and rather flavorless.
Neemt dry eyeren met het witte ende dry sonder het witte. Clopt die wel ondereen ende doet erby dry of vier lepelkens Rijnschen wijn ende geraspt wittebroot ende suycker soo veel alst u belieft, ooc wat gesmolten boter ende temperet wel ondereen, maer laet de boter wat bruyn werden in een panne. Neemt dan een lepel vol tseffens ende legtse hier ende daer in de panne ende bact er coecxkens af gelijck als men de Deusegeerkens backt ende strooyt er dan op t'gene dat u belieft ende dientse dan op.
Take three eggs with the white and three without the white. Beat that well together and put therewith three or four small spoons of Rhenish wine and grated white bread and sugar (as much as you like), also some melted butter and temper it well together, however leave the butter to become a bit brown in a pan. Then take a spoonful of the same and lay here and there in the pan and bake the small cakes just as one bakes the deusegeerkens and then sprinkle thereon those that you please and then serve.
Carolus Battus, Eenen seer schoonen ende excellenten Cocboeck, 1593; Vrouw Odriana vander Brugghe (SCA)