After this book was published, German bakers began baking ornamented fairy-tale houses of lebkuchen (gingerbread). "Bratkartoffel" (roasted potato wedges), "Lebkuchen" (Austrian gingerbread), and baked potatoes. It comes from Lebkuchen, or honey-sweetened gingerbread. Lebkuchen, the famous gingerbread of Nuremberg, is based on honey from Feucht. Around Christmas, they can be made of soft gingerbread ("Lebkuchen") with chocolate coating. German Lebkuchen and Pfefferkuchen were other examples of hygroscopic holiday ginger-breads. The finest artisan lebkuchen bakeries in Nuremberg boast close to 40% nut content. "Lebkuchen" bakers are recorded as early as 1296 in Ulm and 1395 in Nuremberg, Germany. Lebkuchen was invented by monks in Franconia, Germany in the 13th century. "Lebkuchen" dough is usually placed on a thin wafer base called "Oblate". It is similar to a florentine but much thicker, or a little like a lebkuchen. Aachener Printen are a type of Lebkuchen originating from the city of Aachen in Germany. Her name is associated with some of the Lebkuchen produced by members of the guild. The etymology of "Leb-" in the term "Lebkuchen" is uncertain.