Recipe Manuscript

Linsen Zu Kochen

Name: Linsen Zu Kochen
Prep time: PTPT10M
Cook time: PTPT1H40M
Yield: 6
Cuisine: European
Ingredients: 400 g brown or green lentils; 1.5 liters water; 300 g pork (smoked belly, ham hock, or similar); 1 small celery root or 2 celery stalks; 2 parsley roots (or 1 small parsnip as substitute); 2 leeks (white and light green parts only); 1 onion; 2 tbsp butter or lard; 1–2 tbsp wheat flour; 2–3 tbsp vinegar (apple cider or white wine); Salt, to taste; Pepper, to taste (optional)

"Cooking Lentils"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Lunch Dinner

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

Linsen Zu Kochen

"Wenn die Linsen sauber geklaubt und gewaschen worden sind; werden sie mit Wasser, wie die Erbsen, zugesetzt. Alsdann wird ein Stück Schweinenfleisch halb gesotten, die Linsen werden mit der Brühe aufgefüllt, eine Zelleri-, einige Peterling-Wurzeln und ein Paar Poris (Lauch) Stengel zusammen gebunden, und sammt dem Fleische in die Linsen gethan. Wann die Linsen weich sind, thut man die Wurzeln heraus, röstet Mehl mit Zwiebeln darein, wie bey den Erbsen. Alsdann kann man, wer das Saure liebt, Eßig daran thun, und sie noch eine halbe Stunde kochen lassen. Entweder richtet man sie so an, oder man kann die Hälfte davon durch einen Seyher treiben, und zu dem Uebrigen thun."

English Translation

"When the lentils have been carefully picked over and washed, they are placed in water, just like peas. Then a piece of pork is half-cooked, the lentils are filled up with the broth, a celery root, some parsley roots, and a couple of stalks of leek are tied together and put into the lentils along with the meat. When the lentils are soft, remove the roots, brown flour with onions and add it, as with peas. Then, for those who like a sour flavor, vinegar can be added, and they are left to simmer for another half hour. You can serve them like this, or you can press half of them through a sieve and add this back to the rest."

Note on the Original Text

The recipe is written in an instructive, continuous prose format, as was customary in the 18th century. There are no precise measurements or strict cooking times—instead, the cook was expected to use judgment and experience, and ingredients varied based on season or household resources. Spelling differences, like 'Zelleri' for celery and 'Peterling' for parsley, reflect both period orthography and local dialect. The language is informal and practical, guiding the reader through steps as they would naturally flow during the preparation.

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 lentil recipe is found in the 'Augsburgisches Kochbuch' published in 1788 by Sophie Juliane Weiler. Augsburg in the late 18th century was a prosperous city in southern Germany, known for its culinary creativity and its role in disseminating new food ideas to the burgeoning middle class. Lentils were a staple of common kitchens due to their affordability, storability, and high nourishment. Recipes like this one highlight the prudent use of root vegetables and pork, stretching small amounts of meat through a whole family's meal. The pearly addition of vinegar—a typically Swabian touch—shows regional taste for lightly sour flavors in hearty dishes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in Sophie Juliane Weiler’s kitchen, this recipe would employ a large cast iron pot or copper kettle, hung over an open hearth fire or set on a stove. A simple knife and cutting board would prepare vegetables, and twine or rough string would be used to bundle herbs and aromatics together. A wooden spoon and ladle managed stirring, and sieves—made of horsehair or cloth over a wooden frame—were used to 'pass' the lentils for a smoother texture. Roasting onions with flour would be done in a small frying pan or directly in a heavy pot, over low embers for gentle browning.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

1 hr 40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

14 oz brown or green lentils
6 1/3 cups water
10.5 oz pork (smoked belly, ham hock, or similar)
1 small celery root or 2 celery stalks
2 parsley roots (or 1 small parsnip as substitute)
2 leeks (white and light green parts only)
1 onion
2 tbsp butter or lard
1–2 tbsp all-purpose flour
2–3 tbsp vinegar (apple cider or white wine)
Salt, to taste
Pepper, to taste (optional)

Instructions

To recreate this hearty 18th-century lentil dish, begin by carefully picking over and rinsing 14 oz of brown or green lentils.
Place in a large pot and cover with about 6 1/3 cups of water.
Add a piece (about 10.5 oz) of pork, ideally a cut with some fat and flavor such as smoked pork belly or ham hock, and simmer until the pork is halfway cooked (about 30 minutes).
Remove the pork, slice it if needed, and return it to the pot.
Prepare a bundle containing one celery root (or 2 celery stalks if root is unavailable), two parsley roots (or substitute with parsnip), and two stalks of leek, tying them together with kitchen twine.
Add this bundle to the pot with the lentils and pork.
Continue cooking until the lentils are tender (approx.
30-40 minutes).
Once the lentils are soft, remove the root vegetable bundle and discard or reserve for another use.
In a separate pan, sauté one finely chopped onion in 2 tablespoons of butter or lard.
When translucent, add 1–2 tablespoons of flour and cook until golden (making a roux).
Stir this mixture into the lentils to thicken.
For a tangy note, add 2–3 tablespoons of vinegar (apple cider or wine vinegar).
Simmer everything together for another 30 minutes.
For a creamier texture, press about half of the lentils through a sieve or pulse with a stick blender before mixing back in.
Serve hot.

Estimated Calories

400 per serving

Cooking Estimates

This recipe takes about 10 minutes to prepare the ingredients and about 1 hour and 40 minutes to cook everything. Each serving contains roughly 400 calories. The recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.