[Sca-cooks] Lebkuchen question

[Terry Decker]

You are looking at the English translation, wherein Valois Armstrong uses 
the modern term Lebkuchen to describe what is being prepared.  In the 
original text, the recipes are:

151  Lezelten zu bachen  (mod. trans.  Lebkuchen backen)

163  Lezelten zu bachen niernberger  (mod. trans.  Nurnberger Lebkuchen 
backen)

164  Ain grossen niernberger lezelten  (mod. trans.  Ein grosser Nurnberger 
Lebkuchen)

I'm using von Hugo Stopp's transcription of the original text with modern 
German translation for this information.

While digging through the Oxford Companion to Food, you might also want to 
take a look at the entry on honey cakes.  The articles are interesting, but 
not particularly useful in trying to work out the history of the dish.  (I 
would prefer a few more source references).

Bear

> There are three lebkuchen recipes in Sabina Welserin.  They
> are even called lebkuchen....
>
> http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html
>
> There is a nice article about Lebkuchen in the Oxford Companion to food.
>
> Huette