Recipe Manuscript

Erdbirn Zu Kochen

Name: Erdbirn Zu Kochen
Prep time: PTPT15M
Cook time: PTPT40M
Yield: 4
Cuisine: European
Ingredients: 1 kg potatoes (waxy, e.g. Yukon Gold or small white potatoes); 2 tablespoons butter or lard (Schmalz); 1-2 medium onions (about 200 g), thinly sliced; Salt (to taste, plus for boiling water); Black pepper (pinch, to taste); 1-2 teaspoons plain flour; 50-75 ml beef or chicken broth (meat stock); 2 tablespoons roast meat drippings (optional, or substitute with more butter); 2-3 tablespoons heavy cream (optional, for serving); 1/2 salt-cured or smoked herring (about 40-50 g boned and finely chopped), optional; 1 tablespoon vinegar (optional, to taste)

"Cooking Potatoes"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch

Original Recipe • 1788

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Erdbirn Zu Kochen

"Die Erdbirn werden gewaschen, in gesalzenem Wasser abgesotten, abgeschält und in Scheiben zerschnitten. Butter oder Schmalz wird in einem Fußhafen heiß gemacht, geschnittene Zwiebeln darein gethan, und ein wenig gedämpft. Dann werden die Erdbirn, Salz und ein wenig Pfeffer dazu gethan, und noch so lang gedämpft, bis sie gelblicht sind. Wenn man ein wenig Mehl daran gestreut hat, so werden sie umgerührt. Hat man Braten-Schmalz und Brühe, so kann man davon auch ein wenig, nebst Fleischbrühe, dazu thun, und sie noch kochen lassen. Vor dem Anrichten kann man süßen Raum daran thun, oder einen ausgegräteten halben Häring, zu einer Portion für 4 Personen, darein ganz klein schneiden. Wer das Saure liebt, kann ein wenig Essig mitkochen lassen."

English Translation

"The potatoes are washed, boiled in salted water, peeled, and cut into slices. Butter or lard is heated in a pot, chopped onions are added and slightly steamed. Then the potatoes, salt, and a little pepper are added, and they are steamed until they are yellowish. If you sprinkle a little flour over them, they should be stirred. If you have roast drippings and broth, you can add a little of both, along with some meat broth, and let them cook further. Before serving, you can add sweet cream or cut half a boned herring (for a portion for 4 people) into very small pieces and mix in. If you prefer it sour, you can also let a little vinegar cook along."

Note on the Original Text

The recipe is written in a straightforward, narrative form typical of the late 18th century, lacking precise measurements, assuming a competent cook would adjust quantities by experience and context. Ingredients are listed as part of the method, and instructions are given sequentially in one continuous paragraph, without separation of ingredients or numbered steps. Spelling like 'Erdbirn' (earth pears) reflects a regional or period-specific term for potatoes, which are more commonly called 'Kartoffeln' in modern German. Words like 'abgesotten' (boiled), 'Fußhafen' (cooking vessel), and 'Schmalz' (rendered lard) are authentic to the period and sometimes unfamiliar today. The recipe also gives several options for enrichment—such as the addition of herring or vinegar—showing flexibility and reflecting household variation.

Modern Kitchen Interpretation

Recipe's Origin

Augsburgisches Kochbuch - Click to view recipe in book

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

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the late 18th century 'Augsburgisches Kochbuch' by Sophie Juliane Weiler, published in 1788 in Augsburg, Germany. The cookbook reflects the domestic kitchen life and culinary knowledge of the upper-middle-class German households of the time, right as potatoes were becoming more widely accepted in continental Europe after their earlier suspicion. Potatoes (Erdbirn, literally 'earth pears') were relatively novel but gaining popularity for their versatility and nourishment. The integration of preserved fish like herring, cooked cream, and both roasted and boiled meat drippings in simple home dishes shows both resourcefulness and the increasing intermingling of regional and imported ingredients in German kitchens of the Enlightenment era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this dish would have been made in a 'Fußhafen'—a wide, footed cast iron or brass pan placed directly over an open hearth or stove. Potatoes would be boiled in a large iron or copper pot, and onions sliced with a simple kitchen knife on a wooden board. Stirring was done with a wooden spoon, and the addition of flour would be sprinkled by hand. Once cooked in the pan, the finished dish might be served directly from the vessel onto plates or even at the table, reflecting the convivial, homey style of late 18th-century German dining.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

40 mins

Servings

Ingredients

2.2 lbs potatoes (waxy, e.g. Yukon Gold or small white potatoes)
2 tablespoons butter or lard (Schmalz)
1-2 medium onions (about 7 oz), thinly sliced
Salt (to taste, plus for boiling water)
Black pepper (pinch, to taste)
1/2–1 teaspoon plain flour
3–5 tablespoons beef or chicken broth (meat stock)
2 tablespoons roast meat drippings (optional, or substitute with more butter)
2–3 tablespoons heavy cream (optional, for serving)
1/2 salt-cured or smoked herring (about 1.5–1.75 oz boned and finely chopped), optional
1 tablespoon vinegar (optional, to taste)

Instructions

Begin by thoroughly washing your potatoes (Erdbirn).
Place them whole into a pot of well-salted water and boil until tender—about 20-30 minutes, depending on their size.
Once cooked, drain, allow to cool slightly, then peel and slice them into 1/4 inch thick rounds.
In a large frying pan, heat butter or lard over medium heat.
Add finely sliced onions and sauté gently until just translucent.
Add your sliced potatoes, season with salt and a pinch of pepper, and continue to cook, stirring occasionally, until the potatoes take on a golden color.
If the mixture appears dry, add a touch more fat.
Sprinkle a little flour (about 1/2 to 1 teaspoon) over the potatoes and stir well to give a slight thickening.
If you have roast drippings and/or meat broth, add a splash (about 3–5 tablespoons), stirring gently.
Let the potatoes simmer briefly until the sauce comes together.
Before serving, you may stir in a spoonful or two of heavy cream, or for a more robust historical touch, add a finely chopped, boned half herring (salt-cured or smoked), particularly for 4 portions.
For a tangy note, stir in a dash of vinegar to taste.
Serve warm.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 20 minutes to boil the potatoes and another 20 minutes to cook everything together in the pan. Preparing and slicing the potatoes and onions usually takes about 15 minutes. Each serving has about 220 calories. This recipe makes 4 servings.