Suppe Von Gebacknen Eyern
"Schlage ein Ey aus, salze selbiges, streue ein wenig Mehl darauf, backe es in Schmalz; doch also, daß der Dotter weich bleibe. Hernach wiege oder hacke es ganz klein. Indessen laß ein wenig Fleischbrühe, ohngefähr ein Quart (oder den vierten Theil von einer Maas) zu einem Ey gerechnet, siedend werden. Thue das gewiegte Ey darein, und laß es noch ein wenig aufsieden. Hernach treibe solches mit einem Rührlöffel durch einen Seyher, würze es mit ein wenig Muskatenmuß. Dann laß es noch einmal mit einem Stücklein Butter aufsieden, und richte es über weiß geschnittenes Brod an."
English Translation
"Crack an egg, salt it, sprinkle a little flour over it, and fry it in lard; but do so that the yolk remains soft. Then chop or mince it very finely. Meanwhile, bring a little meat broth, about a quart (or a fourth of a measure) per egg, to a boil. Put the chopped egg into it, and let it come to a brief boil. Then press it through a sieve with a stirring spoon, season with a little nutmeg. Then let it come to a boil once more with a small piece of butter, and serve it over white sliced bread."
Note on the Original Text
The recipe employs a conversational, directive tone characteristic of late 18th-century German cookbooks, aimed at readers who were assumed to have baseline kitchen knowledge. Spelling has notable historical quirks—'Schlage ein Ey' is the period's orthography for 'Ei' (egg), and 'Seyher' is the sieve. Quantities are generally approximate ('ein wenig', 'ein Stücklein'), expecting the cook to exercise judgment and frugality. Broth volumes are linked to period measures ('ein Quart', roughly 250 ml). The progression—preparing ingredients, combining them, sieving, and seasoning—teaches the construction of light, textured soups, a culinary motif of the 18th-century kitchen.
Title
Augsburgisches Kochbuch (1788)
You can also click the book image above to peruse the original tome
Writer
Sophie Juliane Weiler
Era
1788
Publisher
In der Joseph-Wolffischen Buchhandlung
Background
A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.
Kindly made available by
Bayerische Staatsbibliothek
This delightful recipe hails from the 'Augsburgisches Kochbuch', first published in 1788 in Augsburg, Bavaria, by Sophie Juliane Weiler, a rare woman food writer of the era. The late 18th century was a time of burgeoning printed cookbooks and refinement in household management among the urban bourgeoisie. Soups played an important role in German-speaking kitchens, both as light starters and nourishing fare. This recipe showcases frugality—stretching a single egg into soup—and the love for subtle seasoning typical of the period. The method also gives us a glimpse into the comforting, economical, and slightly luxurious world of 18th-century home cookery, where eggs, bread, and good broth could be made into something rich and elegant with a sprinkle of imported spices such as nutmeg.
In 18th-century kitchens, this soup would be made with a sturdy earthenware or copper saucepan set over an open hearth or coal stove. The egg would be fried in a heavy iron or copper pan, likely using pork lard or clarified butter. Chopping would be done with a small kitchen knife or a mezzaluna (rocking knife). To press the cooked egg into the broth, a wooden spoon and fine wire or cloth sieve (seyher) were essential. For serving, deep ceramic or faience soup dishes and day-old white bread cut with a bread knife completed the set of tools employed.
Prep Time
5 mins
Cook Time
10 mins
Servings
1
Ingredients
- 1 large egg
- Pinch of salt
- 1/2 teaspoon (about 0.07 oz) wheat flour
- 1-2 tablespoons clarified butter, lard, or neutral oil for frying
- 1 cup (8 fluid ounces) beef or chicken broth (unsalted or low-salt preferred)
- Pinch of ground nutmeg
- 2/3 tablespoon (about 0.35 oz) butter
- 2-3 slices white bread (about 1.4 oz total), cut into small pieces
Instructions
- Crack 1 egg into a bowl, add a pinch of salt and lightly dust the top with about 1/2 teaspoon of flour.
- In a small frying pan, heat 1-2 tablespoons of clarified butter or neutral oil over medium heat.
- Slide the egg into the pan, frying gently so the white sets but the yolk remains soft (about 2 minutes).
- Remove and chop or mince the cooked egg finely.
- Meanwhile, heat 1 cup (about 8 fl oz) of beef or chicken broth until simmering.
- Add the chopped egg, let it simmer for a minute, then press the mixture through a fine sieve or mesh into a clean saucepan.
- Season with a pinch of ground nutmeg.
- Add a small knob of butter (about 2/3 tablespoon), let the soup just come to a simmer again, and serve immediately, poured over slices of white bread in soup plates.
Estimated Calories
200 per serving
Cooking Estimates
It takes about 5 minutes to prepare the ingredients and workspace, and about 10 minutes to cook the recipe. Each serving contains roughly 200 calories. This recipe serves one person.
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