Recipe Manuscript

Das Glasiren (Glaciren)

Name: Das Glasiren (Glaciren)
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 1
Cuisine: European
Ingredients: Clarified beef or chicken broth (about 30-45 ml per use); White sugar (approximately 25-30 g per portion for sweet dishes); Egg white (for sweet glaze, 1 egg white mixed with 30 g sugar per pastry batch)

"Glazing (Icing)"

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 Intermediate Dessert Other

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

Das Glasiren (Glaciren)

"oder glänzend (gewöhnlich braun) Bestreichen der Speisen geschieht mit zerlassener Suppenglas (Suppenzelteln) u. dgl. worauf gewöhnlich die Bräunung im Ofen vorgenommen wird. Man gibt auch dem Obste, oder andern süßen Speisen eine braune Farbe, wenn man sie dick mit Zucker bestreicht, und dann mit einer dicken eisernen erglühten Schaufel leicht überfährt. Dieß muß gäh geschehen, daß der Zucker nicht schwarzbraun wird. Gelblich ist die rechte Farbe. Das Fleisch - Glas soll nicht zu dick aufgelegt werden, und seine Farbe soll hell sein. Das Glasiren geschieht meistens erst beim Anrichten. Es gibt auch bei der Bäckerei ein Glas, welches aus Zucker und Eiweiß besteht. Dieses wird nur getrocknet."

English Translation

"Glazing (Icing) or glossy (usually brown) coating of dishes is done with melted soup jelly (soup tablets), etc., after which browning is usually done in the oven. Fruit or other sweet dishes can also be given a brown color by sprinkling them thickly with sugar, then lightly passing a thick, red-hot iron shovel over them. This must be done quickly so that the sugar does not turn black-brown. The correct color is yellowish. The meat glaze should not be applied too thickly, and its color should be light. Glazing is mostly done just before serving. In baking, there is also a glaze made from sugar and egg white. This is only dried."

Note on the Original Text

This recipe is written in concise, practical prose, assuming prior kitchen knowledge: instructions are minimal, often omitting precise quantities or times. Words like 'Suppenglas' refer to clarified broth or stock with the fat removed, vital for a clear glaze. The term 'Schaufel' (shovel) means a heavy, flat iron tool, not a literal garden spade, used for rapid, localized caramelization. Spelling reflects mid-19th century norms and local dialect—'Glaciren' for 'glacieren', or glazing, and 'Dieß' for 'dies'. The focus is always on visual cues: color and shine are the markers of success! The method embodies the era's blend of practicality and kitchen artistry.

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 appears in "Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen," a Viennese cookbook first published in 1850. The text is aimed at middle-class households in Austria, guiding them in both refined and everyday cookery during lean times. Glazing, or 'Glaciren,' was a culinary technique both for show and flavor, lending dishes a glossy, beautiful finish that signified care and elegance at the table. Both sweet and savory glazes helped elevate the presentation of food, making even humble dishes appear luxurious. The period marks a time when French culinary influences balanced with regional Austrian and Bohemian traditions—this recipe leans on both, blending the practicality of home kitchens with the flare of high cuisine.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1850s Vienna, cooks used heavy iron ladles or shovels, often heated in hot ovens or over open flames, to caramelize sugar on fruit and sweets—think of them as proto-kitchen blowtorches. For savory dishes, specialized glazing brushes made of natural bristles or even simple spoons spread hot, clear broth over roasted meats before a final blast in the oven. Simple mixing bowls and whisks, made of wood or metal, would suffice for combining sugar and egg whites for pastry glazes. The kitchen oven—wood or coal-fired—was crucial to achieving the controlled heat necessary for proper glazing.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 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

Clarified beef or chicken broth (about 2-3 tablespoons per use)
White sugar (approximately 2-3 tablespoons per portion for sweet dishes)
Egg white (for sweet glaze, 1 egg white mixed with 2 tablespoons sugar per pastry batch)

Instructions

To glaze savory dishes, gently brush the finished, hot food with a thin layer of clarified broth—use about 2-3 tablespoons per roast or large cut—melted and strained so it is clear and fat-free.
Return the glazed item to a hot oven (at least 400°F) for a few minutes until a golden, shiny surface develops, but avoid letting it darken too much.
For fruits or sweet dishes, sprinkle generously with white sugar (about 2-3 tablespoons per portion), then carefully caramelize the top.
In modern kitchens, use a blowtorch or broiler to brown the sugar to a light golden color—do not let it get too dark.
The right glaze for meats should be delicate and not too thick or dark.
For pastries, use a glaze made of beaten egg white and sugar, brushing over before drying or baking to achieve a crisp, clear finish.

Estimated Calories

120 per serving

Cooking Estimates

You will spend a few minutes preparing the glaze and brushing it on the food. Cooking time is just enough to caramelize sugar or set the glaze in a hot oven. Calories come mostly from sugar or broth, depending on which glaze you use. One batch is enough for one roast, one pastry batch, or one fruit portion.

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.