Süsse Raum- Oder Milch-Suppe

This recipe comes from the 'Augsburgisches Kochbuch,' published in 1788 by Sophie Juliane Weiler, a prominent figure in southern German cookery of the late Enlightenment. At that time, sweet, nourishing milk-based soups played a central role in breakfast and lighter meals, especially in well-to-do towns like Augsburg. These dishes combined accessible dairy and bread with more expensive spices and sugar, reflecting the period's fascination with sweet and savory contrasts and its gradual embrace of luxury ingredients in home kitchens. The recipe offers a glimpse into urban domestic life in the late 18th century, bridging practical frugality (using leftover bread) with a growing appreciation for refined, sweet flavors.

Historically, this soup would have been prepared using a clay or copper pot set over an open hearth or wood stove, with a wooden spoon or whisk for stirring. Measuring was often by eye or using household objects, such as a Seidlein (a small jug; here interpreted as about 250 ml). The bread would be cut with a sturdy kitchen knife and presented in a simple ceramic or wooden bowl. Modern cooks will find a heavy-bottomed saucepan and a balloon whisk ideal. A sharp bread knife and heatproof bowls complete the setup.