Recipe Manuscript

Bauren-Knöpflein

Name: Bauren-Knöpflein
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 6
Cuisine: European
Ingredients: 300 g white rye bread (or white wheat bread), cubed; 30 g lard (or unsalted butter); 300 ml whole milk, boiling; 1 medium onion, finely diced; 20 g butter; 6 eggs (medium size); approx. 100 g wheat flour (as needed, do not make too firm); Salt, to taste; 30 g breadcrumbs (for finishing); Additional lard or butter for toasting breadcrumbs

"Farmer'S Dumplings"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch Snack

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

Bauren-Knöpflein

"Man schneidet so viele Rögglein (weisses Brod), als man will, in Würfel; röstet die eine Hälfte in Schmalz, die andere Hälfte brühet man mit siedender Milch so an, daß die Bröcklein wohl naß werden. Dann schneidet man eine Zwiebel so fein als möglich, dämpft sie in ein wenig zergangenem Butter, und thut sie, nebst Salz so viel nöthig ist, zu den Bröcklein. Nun zerklopft man, wann es für vier Kreuzer weisses Brod ist, sechs Eyer; schüttet sie über das Brod und die Zwiebel, und macht es wohl durcheinander; thut noch so viel Mehl dazu, daß der Teig ja nicht zu fest wird; und macht dann ziem lich große Knöpflein in siedendes Wasser das von; läßt sie aber nicht gar zu lange sieden. Bey dem Anrichten gießt man etwas von der Brühe, worinnen sie gesotten worden sind, daran; und schmälzt sie mit im Schmalze gelb geröstetem Semmelmehle."

English Translation

"Cut as many little rolls (white bread) as you like into cubes; roast half of them in lard, and pour boiling milk over the other half so that the pieces are well soaked. Then chop an onion as finely as possible, sauté it in a little melted butter, and add it, together with as much salt as needed, to the bread pieces. Now, if you have used four kreuzer worth of white bread, beat six eggs, pour them over the bread and onion, and mix everything well together; then add enough flour so that the dough does not become too stiff; and then make fairly large dumplings and put them into boiling water; but do not let them boil too long. When serving, pour a bit of the broth in which they were cooked over them, and top with bread crumbs roasted yellow in lard."

Note on the Original Text

The original recipe is written in an older form of German, where spelling, grammar, and terminology reflect the conventions of the late 18th century. Its instructions are succinct and assume familiarity with basic kitchen processes—measurements are often proportional ('so viel nöthig ist') and ingredients are flexibly specified, depending on what is on hand. Recipe language is conversational, focusing on actions rather than precise measurements. Some ingredients, like Rögglein (white bread, rye-based), show regional language and ingredient use, and directions such as 'macht es wohl durcheinander' reflect a tactile, hands-on approach typical of historical cookery 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 for Bauren-Knöpflein comes from the Augsburgisches Kochbuch, published in 1788 in Augsburg, Bavaria by the cookery author Sophie Juliane Weiler. It reflects the resourceful, homey cuisine of southern Germany’s rural communities, where thrift and hearty, filling dishes were prized. At a time when little went to waste, leftover bread often formed the base for dumplings, absorbing the flavors of milk, eggs, and onions. These 'little farmer’s buttons' are typical of 18th-century German dumpling culture: rustic, efficient, and designed to stretch simple ingredients into a warming, substantial meal. The recipe bears the hallmark of a well-run household—making do with what’s at hand, and elevating basic sustenance with a touch of good butter or lard.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 18th century, this recipe would be prepared using simple kitchen implements: a large wooden chopping board and knife for cutting bread, a heavy iron or brass pan for toasting bread and butter, a clay or copper pot for simmering water, and a wooden spoon for mixing. Dumplings were shaped by hand, often using moistened hands to prevent sticking. Butter would be melted gently over the hearth, and breadcrumbs toasted in a separate small pan, often over a small coal fire. Mixing bowls would be ceramic or wooden, and the whole process would take place at the kitchen hearth or the open fire.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

20 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

10.5 oz white rye bread (or white wheat bread), cubed
2 tbsp lard (or unsalted butter)
1 1/4 cups whole milk, boiling
1 medium onion, finely diced
1 1/2 tbsp butter
6 eggs (medium size)
approx. 3 1/2 oz wheat flour (as needed, do not make too firm)
Salt, to taste
1 oz breadcrumbs (for finishing)
Additional lard or butter for toasting breadcrumbs

Instructions

To make Bauren-Knöpflein today, begin by cutting about 10.5 ounces of white rye bread (or similar white bread) into small cubes.
Take half of these cubes and toast them golden in about 2 tablespoons of lard (or use unsalted butter for a milder taste).
The other half of the bread cubes should be softened by pouring over 1 1/4 cups of boiling milk, making sure they are thoroughly moistened.
Finely dice one medium onion and gently sauté it in 1 1/2 tablespoons of melted butter until translucent.
Add this onion to the bread mixture along with a generous pinch of salt to taste.
Beat 6 medium eggs and pour them over the bread and onion mixture; mix gently but thoroughly.
Stir in approximately 3 1/2 ounces of wheat flour—add just enough so the dough holds together but remains soft and pliable, not stiff.
With wet hands, shape the dough into dumplings about the size of large marbles (knöpflein/große Knöpflein).
Drop them carefully into a pot of simmering salted water.
Let them cook gently for a few minutes without boiling too hard—remove as soon as they float to the surface and are cooked through (about 3-5 minutes).
When serving, moisten the dumplings with a little of the cooking water, and drizzle with melted lard or butter in which about 1 ounce of breadcrumbs have been toasted golden.
Serve hot.

Estimated Calories

360 per serving

Cooking Estimates

Preparing the bread, toasting, sautéing onions, and mixing the dough takes about 30 minutes. Cooking the dumplings and toasting breadcrumbs takes another 20 minutes. Each serving contains about 360 calories, and this 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.