Ainen weissen Igel zue kochn (my transcription)

Item ain weyssen Igel zue kochen. So nym ain pfunt mandel den sto:esz klain vnd thue ain zucker daran, vnd schlachs zuesamen vnd mach ain rechten Igel dorauss wann er nu hert ist, So nym zwanzig mandel kern die schneid klain vnd stick sy jm ein das so:ellen sein po:erst sein, vnd gib jm ain mandel kern in den mund.

<5> A White Hedgehog (My translation.)

A white hedgehog to cook so: when you wish to cook a white hedgehog, take a pound of almonds, grind/pound (as in a mortar and pestle) them fine and put a sugar therein, and mix/beat it together and make a real hedgehog therefrom. When he is firm so take 20 almonds and cut them small and stick them in him to be his coat (prickles,) and give him an almond in the mouth.

To make a white hedgehog: (My re-creation)

500 grams whole, raw almonds, blanched
50 grams sugar
1-2 T rosewater (see note)

Reserve 20 pretty almonds for the prickles. Place 1/4 of the almonds in a food processor with the regular blade. NOTE: Do not let the blades or almonds get hot while processing (friction creates heat) or you will get an oily product that will taste rancid. Processing small batches for short periods will prevent this. Process for no longer than one minute using on/off pulses. Place into a separate bowl and process the next quarter batch. Proceed till you have processed all the almonds (except prickles). It won't be smooth yet, but you will process again.

Now take 1/4 of the ground mass, add 1/4 of your sugar and process as above, doing small batches for short periods. Finally add the rosewater, stir it in, then (if the mixture is still not smooth enough) process the entire batch for up to one minute more.

With wet hands knead your marzipan, and smooth and shape it into a hedgehog (a large teardrop shape, then flattened, so you have a pointed front for the nose, and a domed rounded end for the rest of his body.

Split the reserved almonds, and cut into long slivers for the spines. Insert into the rounded back of the hedgehog, leaving the face free. For presentation place an almond in his mouth.

NOTES: I surmise that Maister Hannsen assumed that any fool would know to blanch the almonds for this recipe, otherwise the hedgehog is tan and not white. I tried the almond mixture without the addition of rosewater, but it remained too grainy to hold a hedgehog shape. I chose rosewater because "… is probably true for adding rosewater, which is called for in most English, period recipes. Modern stuff lacks the rosewater or other flavoring ingredient which is (always?) added in period recipes…" Dame Alys Katharine (who has done extensive research in period sweets.)

To skin almonds put them into a heatproof non-metal bowl and cover them with boiling water, let them sit till you can put your hands into the water. Then pop the almonds out of their skins by taking each and pressing on the rounded end; the kernel should pop out of the pointed end. Let them dry before proceeding.

The transliteration, translation and re-creation are my own work. Gwen.