Raumnudeln
"Cream Noodles"
From the treasured pages of Augsburgisches Kochbuch
Written by Sophie Juliane Weiler
Raumnudeln
"Man macht Nudeln, wie bey den Suppen Nr. 50. gezeigt worden ist, nur daß sie ohngefähr eines kleinen Fingers breit geschnitten werden. Hierauf macht man Milch siedend, thut die Nudeln darein, und läßt sie so lange kochen, bis sie nur noch ganz wenige Brühe haben. Dann verrührt man, wann es Nudeln von 3 Eyern sind, ein Quart oder den 4ten Theil einer Maas sauren oder süßen Raum mit 2 Eyerdottern; thut dieses, nebst Salz, so viel nöthig ist, daran; bestreicht ein Becken dick mit Butter, gießt die gekochte Nudeln darein; thut oben ein wenig zergangenen Butter darauf, und läßt sie im Ofen oder zwischen Kohlen gelb backen."
English Translation
"Make noodles as shown in the soup recipe No. 50, only cut them about the width of a small finger. Then bring milk to a boil, put the noodles in, and let them cook until there is only a little broth left. Then, if there are noodles from 3 eggs, mix a quart or a quarter of a measure of sour or sweet cream with 2 egg yolks; add this, along with as much salt as needed. Thickly butter a dish, pour in the cooked noodles, put a little melted butter on top, and bake them in the oven or between coals until golden yellow."
Note on the Original Text
The recipe is presented in a flowing, narrative style typical of 18th-century cookbooks, assuming cooks' familiarity with basic techniques and referencing earlier recipes ('wie bey den Suppen Nr. 50'). Quantities are given by egg and by traditional Bavarian measures (like 'Quart' and 'Maas'), requiring interpretation for today's kitchens. Spellings such as 'Raum' for cream and idiosyncratic punctuations reflect pre-standardized German orthography. Directions are loose and flexible, trusting the experience of the cook and the availability of ingredients.
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
This recipe for 'Raumnudeln' hails from the 'Augsburgisches Kochbuch,' published in 1788 in Augsburg, Bavaria, by Sophie Juliane Weiler. It exemplifies the comforting, resourceful cuisine of late 18th-century southern Germany—simple, hearty, and centered around local dairy and wheat products. At the time, such dishes were popular for their ability to satisfy and nourish with basic, readily available ingredients. Serving as a main meal for modest households or even as a bake for special occasions, these creamy baked noodles reflect the ingenuity of cooks who relied on milk, eggs, and flour to create filling and indulgent fare.
The original recipe would have relied on hand tools: a sturdy wooden board and rolling pin for working and shaping the dough, a broad pot or cauldron over a hearth or stove for boiling, and a ceramic or metal baking pan richly greased with farmstead butter. The baking itself was done in a wood-fired oven or with coals heaped over and under a Dutch oven. Utensils included large knives for slicing the noodles, clay or porcelain mixing vessels for beating eggs and cream, and simple whisks or spoons for stirring.
Prep Time
25 mins
Cook Time
40 mins
Servings
4
Ingredients
- 2 1/2 cups wheat flour (type 405 or 550; or all-purpose flour)
- 3 large eggs
- Pinch of salt
- 4 cups whole milk
- 1 cup sour cream (or substitute with whipping cream if preferred)
- 2 egg yolks
- Butter for greasing and drizzling (approx. 1/4 cup or 4 tablespoons total)
- Extra salt, to taste
Instructions
- Begin by preparing noodle dough as for classic fresh egg noodles: combine about 2 1/2 cups of flour with 3 large eggs and a pinch of salt, knead until smooth, then roll out thinly.
- Cut the dough into strips roughly the width of a small finger (about 3/8 inch wide).
- Bring 4 cups of whole milk to a boil in a large saucepan.
- Add the fresh noodles, simmer gently until nearly all the milk is absorbed, leaving only a little liquid in the bottom of the pot.
- Whisk together 1 cup of sour cream or sweet cream (whipping cream), depending on your taste, with 2 egg yolks.
- Stir this mixture and some salt into the nearly dry noodles.
- Grease a baking dish lavishly with butter and pour in the creamy noodle mixture.
- Drizzle with some additional melted butter on top.
- Bake in a moderate oven (approx.
- 350°F) until the noodles are golden and set, about 30-40 minutes.
- Serve warm.
Estimated Calories
520 per serving
Cooking Estimates
It usually takes about 25 minutes to prepare the dough and other ingredients, and another 40 minutes to cook, including baking. This recipe makes about 4 servings, and each serving has around 520 calories.
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