As published in Æthelmearc’s unofficial companion to the Æstel, the Æstel Æxtra:
by Lady Astridr Vigaskegg
Strauben in the German equivalent of funnel cake. It was recorded in 1553 by a lady named Sabina Welserin in her cookbook, Das Kochbuch der Sabina Welserin. It is served with snow (whipped cream) and fruit preserves.
86 If you would bake a good fried Strauben
Then bring water to a boil and pour it on the flour, stir it together well, beat eggs into it and salt it, take a small Strauben funnel, which should have a hole as wide as a finger, and let the batter run through and fry the Strauben. The batter should be warm.
1/2 tsp salt
2 tsp baking powder
3 2/3 c all-purpose flour
1/4 c white sugar
2 c milk
Mix salt, baking powder, and half the flour, then set aside.
Cream eggs, sugar, and milk. Add dry mix and beat until smooth. Add flour until desired consistency is reached. Remember, this has to run through a funnel!
Heat the oil to about 375*F, and pour in batter through funnel. Fry until golden brown, and use tongs (and maybe a spatula) to flip the cake. Drain on paper towels, then serve.