Das Kochbuch der Sabina Welserin, Translated by Valoise Armstrong (c) 1998. webbed Here

117 To prepare chopped chickens Take good chickens, as many as you like, lard and roast them well. And when they are roasted, then divide each chicken into four parts. And cut [slices of bread] and pour Malavosia on them and lay on each slice a quarter of the chicken. And sprinkle Triet on each slice. Take young onions and lay them on the chickens, then they are ready.

129 An egg tart with beaten eggs Take eight eggs for a repast and beat them well and prepare them as for an egg dish. Take a half handful of blanched almonds, pound them small and put rose water therein, take a half handful of rice and let it cook a little, pour it on a cloth, so that it drains, and pound it with the almonds, take the beaten eggs and mix them also into it. Put cinnamon therein, pour it on a small pastry shell, let it bake nicely, so that it becomes brown, and when you will bring it to the table, then sprinkle it with cinnamon.

185 If you would fry white Strauben Take an egg white and a spoonful of water and of flour and stir it together well until the batter becomes smooth. Put sugar in the batter and make it thinner than other batters. Make eight or ten small holes in a small pot [let the batter run through] and fry it through that. And make nice long strips, as long as the pan. They are not as thick as other Strauben. Make a round stick three fingers wide, so that the pastry can be wrapped over it, and twist it around with the stick and take it out, and when you have taken it out, then take hold of the pastry and curve it over the stick so that it goes together like a Hohlhippe. And set them on a board, one after the other, and always set two close against each other. This is pretty around a tart.