Recipe Manuscript

Gedämpfte Birn

Name: Gedämpfte Birn
Prep time: PTPT10M
Cook time: PTPT25M
Yield: 4
Cuisine: European
Ingredients: 4 large firm pears (approximately 600-800g); 4 whole cloves; 40 g granulated sugar; 1 small (5 cm) stick cinnamon or ½ tsp ground cinnamon if unavailable; 400 ml dry white wine (or red wine for color variation); 200 ml water; Optional: small pinch of Spanish safflower (or substitute a few threads of saffron, or a splash of red wine for color)

"Steamed Pears"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Beginner Dessert

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

Gedämpfte Birn

"Man nimmt gute Birnen, schälet sie ab, sticht den Bußen heraus, und steckt, statt dessen, ein ganzes Nägelein darein. Dann thut man sie nebst einem Stücklein Zucker und einem Stücklein ganzen Zimmet, in einen Fußhafen; gießt 2 Theile Wein und einen Theil Wasser dazu, und läßt die Birnen so lange kochen, bis sie weich sind. Nun nimmt man sie heraus, und wann sie noch zu viel Brühe haben: so läßt man diese noch ein wenig einkochen, gießt sie über die Birnen, und trägt sie kalt oder warm auf. Will man die Birnen roth haben: so darf nur spanischer Flor mitgekocht werden."

English Translation

"Take good pears, peel them, core them, and insert a whole clove in place of the core. Then put them, along with a small piece of sugar and a small stick of whole cinnamon, into a pot; add two parts wine and one part water, and let the pears cook until they are soft. Now take them out, and if there is still too much liquid, let it cook down a bit more, pour it over the pears, and serve them cold or warm. If you want the pears to be red, simply cook them with Spanish flower (safflower)."

Note on the Original Text

The original recipe is written in late 18th-century German, with archaic spellings (e.g., 'thut' for 'tut', 'Zimmet' for 'Zimt', 'Nägelein' for 'clove'). Instructions are brief and assume a reader familiar with basic kitchen practice—specific amounts and times are rarely given, as cooks were expected to judge by eye and taste. The recipe's tone is practical yet genteel, focused on method and sequence: prepare, flavor, cook, serve. Adjustments for color ('spanischer Flor'—Spanish safflower) illustrate the period's sensitivity to visual appeal.

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 charming recipe hails from the late 18th-century Augsburg, Bavaria, captured in Sophie Juliane Weiler's influential cookbook from 1788. In an era when sugar and exotic spices like cinnamon and cloves were prized luxuries, gently steaming fruit in wine was both a healthful and elegant dessert. Recipes like these reflect both the reach of colonial trade networks and a touching regional affection for fruit-based sweets, revealing the tastes and dinner-table rituals of enlightened, well-to-do German households.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Sophie Juliane Weiler's kitchen, the pears would be gently simmered in a 'Fußhafen'—a footed clay or copper pot favored for slow, moist cooking over a hearth or stove. A small paring knife would peel the fruit, while a coring tool or slender knife would remove the seeds. The syrup would be reduced over low, consistent heat, and the dish transferred to a serving bowl or platter for table presentation, either warm from the pot or cooled to room temperature.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

25 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 large firm pears (approximately 1.3–1.8 lb)
4 whole cloves
1.5 oz granulated sugar
1 small (2-inch) stick cinnamon or 1/2 tsp ground cinnamon if unavailable
1 2/3 cups dry white wine (or red wine for color variation)
3/4 cup water
Optional: small pinch of Spanish safflower (or substitute a few threads of saffron, or a splash of red wine for color)

Instructions

Choose firm, flavorful pears—such as Williams or Conference.
Peel them, remove the core with an apple corer, and insert a whole clove into each cavity.
Place the pears in a medium saucepan, add about 1.5 ounces of sugar and one small stick of cinnamon.
Pour in a mixture of 1 2/3 cups white wine and 3/4 cup water so the pears are partially submerged.
Simmer gently until the pears are tender—about 20-30 minutes, depending on size and ripeness.
Carefully remove the pears.
If the liquid seems too abundant, boil it down a bit to concentrate the flavors.
Pour the syrup over the pears and serve either warm or chilled.
For a reddish hue, simmer with a small pinch of Spanish safflower or add a little red wine.

Estimated Calories

150 per serving

Cooking Estimates

It takes about 10 minutes to prepare the pears and ingredients, and 25 minutes to simmer them until tender. Each pear counts as a serving and contains around 150 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.