Recipe Manuscript

Zimmet-Stern

Name: Zimmet-Stern
Prep time: PTPT25M
Cook time: PTPT15M
Yield: 40
Cuisine: European
Ingredients: 3 egg whites; 250 g granulated sugar; 250 g unpeeled almonds, finely ground (blanched almonds can be substituted if preferred); 15 g ground cinnamon; flour, for dusting; extra sugar, for dusting; butter, for greasing the baking sheet

"Cinnamon Stars"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert 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

Zimmet-Stern

"Man schlägt 3 Eyerklaar zum dicken Schnee, rühret ein halbes Pfund Zucker darein, und wann es mit diesem recht gerührt ist: werden ein halb Pfund ungeschälte, mit einem Tuche sauber abgeriebene, zart gestoßene Mandeln, und 1 Loth Zimmet dazu gethan; alles wohl durcheinander gemacht, und auf einem mit halb Mehl und halb Zucker bestreuten Nudelbrette ganz leicht ausgewirkt; Messerrücken dick ausgewärgelt, und mit einem Sternmodel, den man zuvor in Mehl drückt, ausgestochen; auf ein mit Butter dünn bestrichenes Blech gelegt, und gebacken. Diese Zimmetsterne lassen sich gut aufheben."

English Translation

"Beat 3 egg whites until stiff peaks form, stir in half a pound of sugar, and when it is well mixed, add half a pound of unpeeled almonds that have been thoroughly rubbed clean with a cloth and finely ground, and 1 lot (approx. 16 grams) of cinnamon. Mix everything well together and roll it out very lightly on a board dusted with half flour and half sugar; roll out to the thickness of a knife-back, and cut out with a star-shaped cutter that has been dipped in flour beforehand. Place on a baking sheet thinly brushed with butter, and bake. These cinnamon stars keep well."

Note on the Original Text

The recipe is written in the concise, sequential manner typical of late 18th-century cookbooks, assuming the reader has prior kitchen knowledge. Ingredients are integrated directly within the method rather than listed separately, reflecting a practical, workmanlike approach to instruction. Spelling variations such as 'Eyerklaar' (egg white) and 'Zimmet' (cinnamon) are typical of southern German dialect and 18th-century orthography. Quantities like a 'Loth' (about 15–16 g) or 'half a pound' (approximated to 250 g) use historical weight measurements common in German-speaking lands before metrication.

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 'Zimmet-Stern' or cinnamon stars comes from the Augsburgisches Kochbuch, published in 1788 by Sophie Juliane Weiler in Augsburg, Germany. The cookbook reflects the culinary traditions and domestic habits of late 18th-century bourgeois households in southern Germany. During this period, recipes emphasized skillful use of luxurious ingredients such as almonds, spices like cinnamon (which were imported and expensive), and sugar. It represents a festive or special-occasion treat—spiced, nut-based confections were highly prized at courtly and middle-class tables. The method also exemplifies the careful use of egg whites and meringue techniques that were becoming fashionable in European baking at the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1788, cooks preparing this recipe would have used a large mixing bowl and a sturdy whisk made from birch twigs or metal. Almonds would be cleaned by rubbing them in a coarse cloth and then pounded finely using a mortar and pestle. The dough would be rolled on a wooden board dusted with flour and sugar, shaped with a metal cookie cutter (often custom-made by local blacksmiths), and placed on a tin or copper baking sheet brushed with butter. Baking would be done in a wood-fired oven, carefully managed for gentle and even heat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 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

3 egg whites
1 1/4 cups granulated sugar
8 3/4 oz unpeeled almonds, finely ground (blanched almonds can be substituted if preferred)
2 tbsp ground cinnamon
flour, for dusting
extra sugar, for dusting
butter, for greasing the baking sheet

Instructions

Begin by whisking 3 egg whites until they form stiff peaks.
Gradually add in 1 1/4 cups of granulated sugar, beating continuously until the mixture is thick and glossy.
Gently fold in 8 3/4 ounces of unpeeled almonds that have been cleaned by rubbing in a cloth and finely ground, along with 2 tablespoons of ground cinnamon.
Combine everything well to form a cohesive dough.
Dust a work surface with a mixture of equal parts flour and sugar.
Roll out the dough on this surface to a thickness of about the back of a knife, roughly 3/8 inch.
Cut out star shapes using a star-shaped cookie cutter that has been dipped in flour to prevent sticking.
Place the stars on a baking tray that has been lightly greased with butter.
Bake until just set and lighty golden.
These cinnamon stars keep verry well when stored in an airtight container.

Estimated Calories

50 per serving

Cooking Estimates

You will spend about 25 minutes preparing the ingredients and shaping the cookies. Baking the cookies takes about 15 minutes. Each batch makes around 40 cinnamon stars, and each star has about 50 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.