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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

146 Nürnberger pastry. Take, for a meal, ten freshly laid eggs, beat them, take half as much milk, take flour, make a sticky dough, put four spoonfuls of sugar into it, salt it a little, let fat become hot in a pan and put the dough therein. Pour off the fat again and put a cover on the small kettle. Take a pan of boiling water, set the kettle containing the dough into it and let it cook. Look at it often, so that is does not become too thick, and when you think it is right, then take it out. Put fat into a pan over the fire, do not let it become too hot, cut the dough as long and thick as a finger and lay it in the pan, until the slices rise. Then fry it slowly.