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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

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.

Other versions of this recipe:

To bake Strauben for a meal (Das Kuchbuch der Sabina Welserin)

To bake white Strauben (Das Kuchbuch der Sabina Welserin)

If you would bake good fried Strauben (Das Kuchbuch der Sabina Welserin)