Aepfelmus
"Man schält und schneidet die Aepfel, beseitiget das Gehäuse, dünstet sie mit Wasser und Wein weich, rührt selbe mit dem Kochlöffel klein, thut am Zucker abgeriebene Citronenschalen und kleine Rosinen dazu, läßt dieses damit aufkochen, bis es steif wird, gibt es auf die Schüssel und streuet Zimt darüber."
English Translation
"Peel and slice the apples, remove the core, and stew them with water and wine until soft. Mash them with a wooden spoon, add sugar, grated lemon peel, and small raisins. Let this boil until it thickens, then place it on a serving dish and sprinkle cinnamon on top."
Note on the Original Text
The recipe is written in the succinct, imperative style typical of 19th-century Central European cookbooks, with steps conveyed as a sequence of practical actions for the experienced cook. Rather than listing precise quantities, the focus is on method and judgment—apples are peeled, sliced, cooked with 'water and wine,' sugar and other flavorings are 'added according to taste,' and everything is cooked 'until thick.' Spellings such as 'Aepfelmus' use the older 'Ae' for the umlauted 'Ä,' and verbs like 'schält,' 'rührt,' and 'thut' use archaic or regional forms; for example, 'thut' is now spelled 'tut.' Such choices reflect the cookbook’s period style and the expectation that household cooks would adjust proportions based on their experience and what was available.
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
This recipe for 'Aepfelmus' (applesauce) comes from the cookery book of Marianka, the personal cook to Hans-Jörgel of Gumpoldskirchen, published in Vienna in 1850. Marianka’s book is a fascinating window into mid-19th century Austrian and Bohemian cuisine, blending aristocratic elegance with practical, affordable home cooking for the middle class during economically challenging times. Applesauce was both a comforting home staple and a dish with elegant variations, depending on embellishments like wine, lemon, and raisins. The recipe reflects a sensibility that values both thrift and flavor, making use of everyday fruit enhanced by pantry ingredients.
In 1850s Austria, cooks like Marianka would have prepared Aepfelmus over a wood- or coal-fired stove, using large copper or iron pots. A simple wooden spoon or masher would have been used to break down the apples. Paring knives were essential for peeling and coring, and everything was done by hand. Serving would be done in an earthenware or decorative porcelain bowl, with cinnamon added at the table as a fragrant flourish.
Prep Time
15 mins
Cook Time
25 mins
Servings
4
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
- 2.2 lbs apples (firm, tart varieties like Boskoop or Granny Smith work well)
- 3.4 fl oz water
- 3.4 fl oz white wine (dry, or apple juice as substitute)
- 2 oz sugar
- zest of 1 lemon
- 1.75 oz small raisins (currants can be used as substitute)
- ground cinnamon for sprinkling
Instructions
- Peel and core about 2.2 lbs of apples, then slice them into even pieces.
- Place the apple slices in a sturdy pot, adding 3.4 fl oz water and 3.4 fl oz white wine.
- Gently simmer the mixture over medium heat until the apples are soft and just beginning to fall apart, about 15-20 minutes.
- Using a wooden spoon, mash the apples until you have a rough purée.
- Stir in 2 oz sugar, the grated zest of one lemon, and 1.75 oz small raisins.
- Let this mixture come to a gentle boil, cooking until it thickens to a firm, spoonable consistency, about another 5-10 minutes.
- Spoon the finished applesauce into a serving bowl and generously sprinkle with ground cinnamon before serving.
Estimated Calories
190 per serving
Cooking Estimates
You’ll need about 15 minutes to peel, core, and slice the apples, and another 20-30 minutes to cook the apples until soft and finish the sauce. This recipe makes 4 servings, and each serving is about 190 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.
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