This recipe has a far less clear parallel in Meister Eberhard. It always helps to read these in combination.
43 A dish of morels around Christmas
Make a batter of white bread and a little flour and break eggs into that. Make two knots, throw them into the batter and move them around in it. Lay them into fat that is not too hot and when they have fried a little, take them out again and cut them apart in the middle of the knot. Then fill them with scrambled eggs (coloured) white or red or green or with roasted apples in honey (apples cooked in honey is my guess). Take a gentle, strong batter (liquid, but cohesive), draw them through it, and lay them in fat that is not too hot. If they are going to turn over (in the fat?), make a yellow sheet of dough and put the morels on that and let them fry (or bake?). Serve them and do not oversalt it.
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.