This recipe from the Dorotheenkloster MS is not very clear, but very interesting liguistically:

94 What topanitz you should make with the morels
The topanitz. Take cinnamon and boil it well, and strain it through as sieve. Add butter and saffron and put toasted semeln bread on top (bestrewe). You can also make a topanitz from peas. But with that, you must use saffron and caraway (or cumin, kumel)
This is the kind of recipe where you really wish for a parallel somewhere to clarify what on earth it means. Alas, no such luck yet. The name at least is a possible lead: Topanitz is a Slovene word and later describes a dish of toasted bread. but there seems to be no living tradition of making it.
This recipe can be read as a dish of that kind: Cinnamon is boiled in water to extract its aroma, then discarded and the water used to produce a sauce for toasted white bread slices. It is hard to see how that can be reconciled with the verb bestrewe, though. It usually means sprinkle with a powder, so it suggests the bread would be crumbled. That would make something closer to a porridge and explain how the same dish can also be made with peas. Alternatively – because medieval recipes can be like that – the peas could be meant as an alternative basis for the broth. Pea broth is a common ingredient in Lenten foods.
The morels that this is meant to be served with are not much clearer. The subsequent recipe is indeed for morels, or at least its title says that it is. The text itself never mentions them and it’s not a lot easier to interpret. I will look at it in more detail tomorrow.
The Dorotheenkloster MS is a collection of 268 recipes that is currently held at the Austrian national library as Cod. 2897. It is bound together with other practical texts including a dietetic treatise by Albertus Magnus. The codex was rebound improperly in the 19th century which means the original order of pages is not certain, but the scripts used suggest that part of it dates to the late 14th century, the remainder to the early 15th century.
The Augustine Canons established the monastery of St Dorothea, the Dorotheenkloster, in Vienna in 1414 and we know the codex was held there until its dissolution in 1786, when it passed to the imperial library. Since part of the book appears to be older than 1414, it was probably purchased or brought there by a brother from elsewhere, not created in the monastery.
The text was edited and translated into modern German by Doris Aichholzer in „wildu machen ayn guet essen…“Drei mittelhochdeutsche Kochbücher: Erstedition Übersetzung, Kommentar, Peter Lang Verlag, Berne et al. 1999 on pp. 245-379.