Recipe Manuscript

Wiener-Bögen

Name: Wiener-Bögen
Prep time: PTPT20M
Cook time: PTPT22M
Yield: 12
Cuisine: European
Ingredients: 250g almonds, blanched and finely ground; 250g sugar, granulated; 4 egg yolks (size L); Juice of 1 large or 2 small lemons; Zest of 1 lemon; 60g candied citron (or mixed peel), finely chopped; Edible wafer sheets or rice paper (cut into 18cm by 6cm strips); Simple water icing (powdered sugar mixed with a little water, divided and colored pink and white); 20g pistachios, finely chopped; 20g blanched almonds, coarsely crushed and colored if desired (with food coloring); Optional: additional lemon zest for garnish

"Wiener Arches"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Advanced 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

Wiener-Bögen

"Es wird ein halbes Pfund Mandeln geschält und klein gestoßen; alsdann ein halbes Pfund geriebener Zucker, nebst den Mandeln, in eine messingene Pfanne gethan, sammt 4 Eyerdottern und von einer großen oder 2 kleinen Citronen der Saft. Nachdem man dieses unter beständigem Umrühren, eine halbe Viertelstunde hat kochen lassen; wird es in eine Schüssel herausgethan, die Schaale von einer Citrone, nebst 4 Loth Citronat, klein geschnitten, darein gerührt. hierauf schneidet man Oblaten eine Viertel-Elle lang und 3 Finger breit, überstreicht solche von dem Teige eines guten Messerrücken dick, legt sie auf ein Blech, und läßt sie schön gelb backen. Indessen macht man ein wenig roth und weißes Zucker-Eis, wie Nr. 551, schon gezeigt worden ist; thut davon auf die schon gebackne Schnitten, und garnirt sie mit klein geschnittenen Pistacien, und ein wenig abgezogenen, gröblicht gestoßenen, mit spanischem Flore gefärbten Mandeln; läßt dieses wieder im Ofen trocknen, und wann dieß geschehen ist, krümmet man sie, sobald sie aus dem Ofen kommen, über ein Wärgelholz; und wann sie kalt sind, legt man sie auf eine Schaale."

English Translation

"Half a pound of almonds is peeled and finely ground; then half a pound of grated sugar, together with the almonds, is put into a brass pan, along with 4 egg yolks and the juice of one large or two small lemons. After stirring this constantly and letting it cook for a quarter of an hour, it is poured into a bowl, and the peel of one lemon, together with 4 loth (about 2 ounces) of candied lemon peel, finely chopped, is stirred in. Then, wafers are cut a quarter of an ell long and three fingers wide, spread with the dough about as thick as the back of a knife, placed on a baking sheet, and baked until golden yellow. In the meantime, make a little red and white sugar icing, as shown in No. 551; spread this on the already baked slices, and garnish with finely chopped pistachios, and some peeled, coarsely crushed almonds colored with Spanish flower; let this dry again in the oven, and when that is done, curve them, as soon as they come out of the oven, over a rolling pin; and when they are cold, place them on a dish."

Note on the Original Text

The recipe is written in the florid and practical language of late 18th-century German cookbooks, with quantities given in pounds (Pfund) and Loth (around 16g per Loth). The instructions are dense, often expecting the cook to have experience and intuition, with timing given in fractions of an hour. Spelling and word forms are pre-reform German. Ingredients such as ‘Oblaten’ (wafers) are now rare outside baking specialty shops. The recipe assumes access to a wood-fired or coal oven managed by feel and by sight, and describes processes in a continuous narrative rather than step-by-step bullets as found in modern recipes.

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, Wiener-Bögen (Viennese crescents or bows), comes from the ‘Augsburgisches Kochbuch’ published in 1788 by Sophie Juliane Weiler. It reflects the sophisticated pastry art of late 18th-century southern Germany and Austria, where almonds, citrus, and candied peels were used to create delicate, festive confections for special occasions or the table of the well-to-do. Baking with wafers, citrus, and nuts was typical of the region’s Baroque and Rococo confectionery, drawing on both local and Mediterranean influences. The recipe’s use of brightly colored toppings and creative shaping matched the era’s love for ornamentation and playful presentation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 18th century, cooks would use copper pans or brass pots for making sweets due to their excellent heat conduction. A sturdy wooden spoon was used for stirring the thick mixture. To blanch almonds, cooks would soak and peel them by hand; pounding was done in a mortar and pestle. A baking sheet of tin or copper, lined or not, was used for baking. Finely chopping was done with a heavy chef’s knife. Oblaten (thin communion-style wafers) would be cut with scissors or a knife. Shaping was achieved by draping the hot pastries over a wooden rolling pin or round stick. The colored icing was made by mixing powdered sugar with water and, if desired, vegetable or mineral pigments.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

22 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

9 oz almonds, blanched and finely ground
9 oz sugar, granulated
4 egg yolks (size L)
Juice of 1 large or 2 small lemons
Zest of 1 lemon
2 oz candied citron (or mixed peel), finely chopped
Edible wafer sheets or rice paper (cut into 7 in by 2.5 in strips)
Simple water icing (powdered sugar mixed with a little water, divided and colored pink and white)
2/3 oz pistachios, finely chopped
2/3 oz blanched almonds, coarsely crushed and colored if desired (with food coloring)
Optional: additional lemon zest for garnish

Instructions

Begin by blanching and finely grinding 9 ounces of almonds.
In a copper or heavy-bottomed pan, combine the almonds with 9 ounces of granulated sugar.
Add the yolks of 4 large eggs and the juice of one large or two small lemons.
Stir this mixture constantly over medium-low heat for about 7-8 minutes (half of a quarter-hour), being sure not to let it stick or scorch.
Once thickened, transfer the mixture to a bowl.
Grate the zest from one lemon, finely chop 2 ounces of candied citron (or mixed peel), and stir both into the mixture.
Cut edible wafer sheets (or rice paper) into strips about 7 inches long and 2.5 inches wide.
Spread a layer of the almond mixture about as thick as the back of a knife (roughly 1/4 to 1/2 inch) onto each wafer.
Place them on a baking tray and bake at 340°F (170°C) until golden yellow, around 10-12 minutes.
While baking, prepare a simple water icing (see context for directions) colored pink and white.
When the pastries are baked, spread the icing on top, and garnish with chopped pistachios and blanched almonds that have been coarsely crushed and tinted with a bit of food coloring.
Return to the oven to dry the glaze (not to bake).
Quickly, while still warm, shape the strips by gently bending them over a round rolling pin or similar shape.
Allow to cool and then serve on a dish.

Estimated Calories

270 per serving

Cooking Estimates

It takes about 20 minutes to prepare and gather your ingredients, plus around 10 minutes to cook the almond mixture over heat. Allow another 12 minutes for baking and a few more minutes to ice and shape the pastries. Each piece is rich and delicious, and you can expect about 12 servings from this recipe. Each serving has approximately 270 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.