Recipe Manuscript

Abgetriebene Mehlnockerln

Name: Abgetriebene Mehlnockerln
Prep time: PTPT15M
Cook time: PTPT15M
Yield: 4
Cuisine: European
Ingredients: 60 g clarified butter (alternatively: lard or high-quality unsalted butter); 2 large eggs; 80–100 g wheat flour (Type 405, or plain all-purpose white flour); 1–2 g fine salt; 1–1.5 liters meat broth (for poaching)

"Beaten Flour Dumplings"

1850

From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Age of Gastronomy (1800 - 1900)European Beginner Dinner Lunch

Original Recipe • 1850

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Abgetriebene Mehlnockerln

"Abschöpffett oder Schmalz, hühnereigroß, treibt man flaumig ab, rührt nach und nach 2 Eier drein, bis Alles recht flaumig ist, gibt dann so viel nöthig ist schönes Weizenmehl und Salz dazu, rührt es wohl untereinander, gibt aber wohl Acht, daß der Teig nicht zu dick wird. (Man kann sich überzeugen, wenn man ein Nockerl in siedende Fleischbrühe bringt, zerfährt es, so muß man dem Teige mit Mehl nachhelfen, ist es aber recht, so schlage man sie alle nacheinander hinein.) Darauf lasse man die Suppe noch etwas gut zugedeckt sieden, und richte sie an. — Die Nockerln sollen nicht gar zu groß und schön länglich oval gemacht werden."

English Translation

"Take lard or dripping, about the size of a hen's egg, and beat it until fluffy. Gradually stir in 2 eggs until the mixture is very light and airy, then add as much fine wheat flour and salt as needed, mixing everything together well, but take care that the dough does not become too thick. (You can test it by dropping a dumpling into simmering broth: if it falls apart, add a little more flour to the dough; if it holds together, then proceed to shape all the dumplings.) Then cover the soup and let it simmer gently for a bit, and serve. — The dumplings should not be too large and should be formed into nicely elongated ovals."

Note on the Original Text

The recipe is written in an informal, narrative style typical of the period, with quantities described by appearance or feel rather than strict measurements (e.g., 'hühnereigroß' [egg-sized] for the fat, or 'so viel nöthig ist' [as much as needed] for the flour). Testing the batter's readiness via cooking a sample is common for period dumpling recipes, underscoring a hands-on, intuitive approach to cooking. Old spellings like 'Abschöpffett' (skimmed fat), and the use of capitalized nouns follow 19th-century German orthography, which can look unusual to modern readers but reflects both the linguistic norms and practical, experience-based teaching of the time.

Modern Kitchen Interpretation

Recipe's Origin

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen - Click to view recipe in book

Title

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)

You can also click the book image above to peruse the original tome

Writer

Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Era

1850

Publisher

Dirnböck

Background

A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the mid-19th-century Viennese cookbook of 'Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', a professional cook whose practical experience and culinary ingenuity were legendary among both noble households and the emerging middle class of Vienna. Written in 1850 during a time of economic volatility, Marianka's book provided approachable, affordable versions of elegant fare, blending Austrian and Bohemian cooking traditions. The Abgetriebene Mehlnockerln are a classic example of cost-conscious, nourishing comfort food—light flour dumplings poached in broth, beloved at the tables of both aristocrats and commoners.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1850s, Marianka would have used a sturdy mixing bowl (wooden or ceramic), a large wooden spoon or whisk to 'cream' the fat and eggs, and a small pot or pan for heating the broth. Shaping the dumplings was likely done with two spoons. A ladle and covered soup pot would finish the process, keeping everything at a gentle simmer on the wood- or coal-fired stove.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 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

4 tablespoons (2 oz) clarified butter (alternatively: lard or high-quality unsalted butter)
2 large eggs
2/3–3/4 cup wheat flour (Type 405, or plain all-purpose white flour)
1/4–1/2 teaspoon fine salt
4–6 cups meat broth (for poaching)

Instructions

Start by creaming together about 4 tablespoons (2 ounces) of clarified butter or good lard (Schmalz) until light and fluffy.
Gradually beat in 2 large eggs, one at a time, making sure the mixture remains airy and creamy.
Slowly fold in about 2/3–3/4 cup of fine wheat flour and a pinch of salt, mixing just until combined; be careful not to overwork or thicken the batter too much—aim for a soft, spoonable dough.
Test the consistency by dropping a small dumpling (Nockerl) into gently simmering meat broth.
If it falls apart, add a bit more flour.
If it holds together and cooks through, proceed to shape the remainder into small, elongated ovals using two spoons.
Drop each gently into the simmering broth.
Cover and let the dumplings simmer gently until cooked through, about 10–15 minutes.
Serve hot, ideally as a soup garnish.

Estimated Calories

160 per serving

Cooking Estimates

Preparation takes about 10–15 minutes to mix and form the dough. Cooking the dumplings in broth takes another 10–15 minutes. Each serving has roughly 160 calories, calculated from butter, eggs, and flour. This recipe makes about 4 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.