Which 1485 Nuremberg cookbook included Gefüllte Krapfen?

The 1485 Nuremberg cookbook that included Gefüllte Krapfen was Küchenmeisterei.

Its title means “mastery of the kitchen,” and the work is associated with late-medieval German culinary writing. The recipe described stuffed Krapfen: pieces of dough filled, enclosed, and fried. Krapfen is a broad German term for fried pastries, so this entry is an early relative of filled doughnuts rather than a precise modern doughnut recipe.

Gefüllte Krapfen is often connected with the history of jelly doughnuts and later German pastries such as Berliner. The filling, dough, and cooking fat varied by period and region. Modern doughnuts are also made as rings, twists, or unfilled cake-style pastries, so “doughnut” describes a family of foods rather than one fixed medieval form.

The other choices belong to different culinary traditions or periods: De re coquinaria is an ancient Roman text, Forme of Cury is an English medieval cookbook, and Le Viandier is a French culinary work. None is the Nuremberg source associated with Gefüllte Krapfen.