I had to cover late hours for a colleague, so it is just a short recipe today. From the Kuenstlichs und Fuertrefflichs Kochbuch again:
62 Bag Fritters
Take a little streüblein batter and put it into as small cloth bag (secklein). Take boiling water and suspend the batter with the bag in it. Let it boil until it becomes thick (solidifies). Then slice it like a Scharküchlein and fry them very well.
As far as I can tell, the intended effect is for the fabric structure of the bag to imprint on the surface of the cooked batter. The scharküchlein referenced here are similarly made with cooked batter, in this case a kind of thick pancake:
47 Schar küchlein
Take flour and eggs and prepare a batter as thick as streublein batter. As often as you wish to have one, take an eggshell full of milk and always as much milk as there is of egg, and otherwise prepare it like streublein dough. When it is made, take a flat pan and put in fat to cover the bottom. Do not let it get too hot. Put in the dough like an ayer platz and put a lid (schart) above the pan. Stack glowing coals on them and do not let it be too hot below, thus it becomes nicely thick. Stir (loosen) it so it does not stick, then take it out. Put it on a plate and cut it into pieces like rolled fritters (gewolne kuechlein), lay those in a pan and fry them like other fritters.
The short Kuenstlichs und Fuertrefflichs Kochbuch was first printed in Augsburg in 1559 and reprinted in Nuremberg in 1560 and subsequently. Despite its brevity, it is interesting especially as it contains many recipes for küchlein, baked or deep-fried confections, that apparently played a significant role in displaying status. We do not know who the famous cook referenced in the title may have been or if he ever existed.