Recipe Manuscript

Oumelette) Pfannenkuchen Mit Spinat

Name: Oumelette) Pfannenkuchen Mit Spinat
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 2
Cuisine: European
Ingredients: 4 eggs (size M or L); 25 g all-purpose flour (heaping tablespoon); 45–60 ml milk (3–4 tablespoons); 15–30 g lard or unsalted butter (for frying); 200–250 g fresh spinach, cooked and drained; 10 g unsalted butter (for topping); 1 tbsp (ca. 7 g) fine dry breadcrumbs; 1 pinch salt

"Omelette) Pancake With Spinach"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Intermediate Breakfast 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

Oumelette) Pfannenkuchen Mit Spinat

"Omelette ist ein ganz dünner Eyerpfannenkuchen. Man nimmt zu 4 Eyern einen gehäuften Rührlöffel voll Mehl, rühret ihn mit 3 bis 4 Eßlöffel voll Milch an, schlägt nach und nach die Eyer dazu, und salzet den Teig, so viel nöthig ist. Dann läßt man Schmalz in einer flachen Backpfanne heiß werden, gießt so viel hinein, daß der Eyerkuchen nicht zu dick wird; sticht mit einem Messer hin und wieder darein, daß das Dünne, so noch oben ist, vollends hinunter läuft. Wann er nun unten schön gelb gebacken ist: wendet man ihn um, und läßt ihn auf der andern Seite auch ein wenig backen. Dann legt man ihn in eine Schüssel, richtet gekochten Spinat darauf an, bestreut diesen mit Semmelmehl, legt kleine Stücklein Butter darauf, und hält eine glühende Schaufel darüber; oder man bäckt 2 Pfannenkuchen, legt auf den einen den Spinat, deckt den andern darüber, und giebt es auf den Tisch."

English Translation

"An omelette is a very thin egg pancake. For 4 eggs, take a heaping mixing spoonful of flour, stir it with 3 to 4 tablespoons of milk, then gradually add the eggs while stirring, and salt the batter as needed. Then melt lard in a flat frying pan until hot, pour in enough batter so that the egg pancake does not become too thick; poke it here and there with a knife so that the thin part on top runs down. When the underside is nicely baked and yellow, turn it over and let it bake a little on the other side as well. Then place it in a dish, arrange cooked spinach on top, sprinkle it with breadcrumbs, add small pieces of butter, and hold a glowing shovel over it; or bake 2 pancakes, place the spinach on one, cover with the other, and serve it at the table."

Note on the Original Text

Recipes from this period assume the cook’s intuition and experience, often omitting exact weights or times in favor of phrases like 'as much as necessary' or 'until golden.' Instructions are practical and sequential, with archaic spelling and capitalisation reflecting older German orthography (e.g., 'Ey' for 'Ei,' 'Bäcken' for 'backen'). Units like 'gehäuften Rührlöffel voll' (heaping stirring spoonful) rely on common kitchen tools of the time rather than precise measures. This brevity and flexible language characterized most 18th-century recipe writing.

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 hails from the 1788 'Augsburgisches Kochbuch' by Sophie Juliane Weiler, a fascinating window into the tastes and kitchen culture of late 18th-century southern Germany. Omelettes, or 'Pfannenkuchen,' were culinary newcomers in many parts of Europe but became symbols of refined yet practical cookery. The use of spinach and eggs reflected both seasonal abundance and everyday thrift, transforming simple garden produce into a dish both suitable for family tables and for more elegant occasions. The recipe also reveals the era's fondness for decorative finishes, such as browning dishes with a red-hot iron — the precursor to our modern gratin.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used a flat, heavy iron frying pan set over a wood or coal-burning hearth. Whisking was done with a wooden spoon or a whisk, and a sturdy iron or steel knife made the characteristic slits in the thin pancake. Finishing the dish with a 'glühende Schaufel'—a shovel or flat iron heated until red-hot—gave a toasty color and flavor to the topping, as ovens or upper heat elements as we know them were rare.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 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

4 eggs (size M or L)
1 oz all-purpose flour (heaping tablespoon)
1.5–2 fl oz milk (3–4 tablespoons)
0.5–1 oz lard or unsalted butter (for frying)
7–9 oz fresh spinach, cooked and drained
1/3 oz unsalted butter (for topping)
1 tbsp (ca. 1/4 oz) fine dry breadcrumbs
1 pinch salt

Instructions

To prepare this 18th-century Spinach Omelette (Pfannenkuchen mit Spinat), start by measuring out 4 eggs.
In a mixing bowl, add a heaping tablespoon (about 1 ounce) of flour.
Gradually whisk in 3 to 4 tablespoons (1.5–2 fl oz) of milk until smooth.
Beat in the eggs, one at a time, then add a pinch of salt to taste.
Heat 1–2 tablespoons (0.5–1 ounce) of lard or unsalted butter in a flat, heavy frying pan until hot.
Pour in just enough batter to coat the bottom of the pan in a very thin layer.
As it cooks, make a few small cuts or slits with a knive in any still-liquid batter to help it settle and cook evenly.
When the bottom has turned golden, flip the omelette to cook breifly on the other side.
Transfer to a warm serving dish.
Top with cooked, drained spinach, sprinkle some breadcrumbs (about 1 tablespoon) and dot with a few small pieces of butter (about 1/3 ounce).
Traditionally, a 'glühende Schaufel' (a red-hot shovel or iron) was held above to brown the topping, but at home you can briefly broil or place under a hot grill.
Alternatively, make two thin pancakes and sandwich the spinach between them before serving.

Estimated Calories

340 per serving

Cooking Estimates

It takes about 10 minutes to get your ingredients ready and 15 minutes to cook the omelettes. This recipe makes about 2 servings, with each serving containing around 340 calories.

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.