Recipe Manuscript

Bier-Suppe

Name: Bier-Suppe
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 4
Cuisine: European
Ingredients: 10 g (1 tbsp) wheat flour; 2 egg yolks; 500 ml whole milk; 300 ml pale wheat beer (substitute with any mild, low-hop wheat beer); 1 small cinnamon stick (or 1/2 tsp ground cinnamon as substitute); Sugar to taste (about 1-2 tbsp); 100-150 g white bread, cut into cubes

"Beer Soup"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Breakfast Dessert Other

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

Bier-Suppe

"Ein Löffelein voll Mehl wird mit zwey Eyerdotter und einem Quart (kleinen Schoppen) guter Milch angerührt, ein Seidlein (kleine halbe Maas) weisses Bier dazu gethan, und ein Stücklein Zimmet und Zucker nach Gutdünken. Solches läßt man unter beständigem Umrühren ein Paar Wall thun, und richtet es über würflicht geschnittenes weisses Brod an."

English Translation

"20. Beer Soup. A little spoonful of flour is mixed with two egg yolks and a quart (small measure) of good milk, then a 'seidlein' (small half-measure) of white beer is added, along with a bit of cinnamon and sugar to taste. This is brought to a boil while stirring constantly, then served over cubed white bread."

Note on the Original Text

The recipe uses direct, conversational language and measures such as 'Löffelein' (small spoon), 'Quart' (about 500 ml), and 'Seidlein' (about 300 ml), common in old German cookery. Spellings like 'Zimmet' for cinnamon and 'Eyerdotter' for egg yolk reflect 18th-century orthography. Instructions presume basic kitchen competence and leave much to the cook's intuition, particularly regarding quantities like sugar 'nach Gutdünken' (to taste) and seasoning. Details like continuous stirring and bringing the soup 'ein Paar Wall' (to a couple of gentle boils) highlight period technique over precise timing.

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 is drawn from the 'Augsburgisches Kochbuch' by Sophie Juliane Weiler, published in 1788 in Augsburg, Germany. At the time, beer was a staple beverage in German-speaking lands, not only for adults but often for children as well, given its assumed purity compared to water. Beer soups were a beloved element of Central European cuisine, enjoyed for breakfast or even as a restorative treat. The inclusion of milk, egg yolks, and bread cubes reflects a desire for nourishing, comforting, and economical fare during the Enlightenment period, when cookbooks like Weiler's aimed to codify practical household recipes for a literate audience.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Weiler's day, tools would have included a sturdy clay or copper pot set over an open hearth or cast-iron stove, a wooden spoon for stirring, and a whisk or fork to blend the flour, yolks, and milk. Bread would have been cut with a kitchen knife, and bowls for serving were typically earthenware. The process relied on attentive hand-stirring to prevent curdling and ensure a silky soup.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 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

1 tbsp (0.35 oz) wheat flour
2 egg yolks
2 cups whole milk
1 1/4 cups pale wheat beer (substitute with any mild, low-hop wheat beer)
1 small cinnamon stick (or 1/2 tsp ground cinnamon as substitute)
Sugar to taste (about 1-2 tbsp)
3.5-5.3 oz white bread, cut into cubes

Instructions

To recreate this 18th-century Augsburg beer soup, begin by whisking together about 1 tablespoon (0.35 oz) of flour with 2 egg yolks and 2 cups (about 17 fl oz) of good-quality milk until smooth.
Add 1 1/4 cups (about 10 fl oz) of pale wheat beer—choose a mild, not too bitter variety.
Stir in a small piece of cinnamon stick and sweeten to taste with sugar.
Place the mixture in a saucepan over medium heat, stirring constantly to prevent scrambling, and let it come just to the boil (a couple of bubbles).
Pour the hot soup over fresh white bread cubes in individual bowls and serve immediately.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 5 minutes to prepare the ingredients by whisking and cutting the bread, and 10 minutes to cook the soup on the stove. Each serving has around 220 calories, and the recipe makes 4 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.