Dottersuppe
"Yolk Soup"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Dottersuppe
"Etliche rohe Eidotter stoße man mit einigen Mandeln und kleinen Krebsen (von denen der Magen (Galle) beseitiget worden in einem Mörser fein zusammen, siede es in gesalzener Erbsensuppe, gebe etwas Gewürz, Milchrahm und ein Stück Butter dazu, und seihe die Suppe nach kurzem Sieden durch ein Sieb über Mehlwandeln, ein Krebspfanzerl u. dgl."
English Translation
"Mash several raw egg yolks with some almonds and small crayfish (having removed the stomach/gall) finely together in a mortar, boil it in salted pea soup, add some spices, cream, and a piece of butter, and after briefly boiling, strain the soup through a sieve over almond dumplings, a crayfish shell, etc."
Note on the Original Text
The recipe, like many from the 19th century, is written in broad strokes and expects a practiced cook to fill in details by experience. Quantities are often vague, and the order of steps presumes familiarity with basic techniques, such as making pea soup or grinding ingredients in a mortar. Historical spelling and terminology, such as 'Eidotter', 'Mehlwandeln', or the use of terms like 'Krebspfanzerl' (crayfish shell), reflect regional dialects and old conventions. This writing style reflects a transmission of kitchen wisdom rather than scientific precision, offering the cook both guidance and creative freedom.
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 comes from 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', a Viennese cookbook first published in 1850. Marianka served as a personal cook to the respected Hans-Jörgel of Gumpoldskirchen, and her book bridges the gap between grand aristocratic dining and hearty middle-class Austrian and Bohemian fare. Written for an era of economic hardship, it demonstrated how refined flavors and worthy table presentations could be accessible, delicious, and even economical for the average household. This dish, 'Dottersuppe' (Egg Yolk Soup), showcases the late Austro-Hungarian tradition of marrying humble ingredients (like egg yolk and peas) with the elegance of crayfish and almonds, evoking both rural comfort and urban sophistication, and serving a soup rich in color, protein, and understated luxury.
In 1850, cooks would use a sturdy mortar and pestle to mash together the yolks, almonds, and crayfish. The pea soup base would be simmered over a wood or coal stove in a heavy soup pot. Ingredients were stirred in with wooden spoons, and, once briefly cooked, the soup would be strained through a cloth or fine sieve to produce a smooth, velvety consistency. Serving would often be in deep porcelain soup bowls, with optional garnishes arranged for visual delight.
Prep Time
10 mins
Cook Time
10 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
- 4 raw egg yolks
- 1 ounce blanched almonds
- 2-3 small cooked crayfish tails (stomach/gall removed)
- 3 1/4 cups salted pea soup (strained)
- Pinch nutmeg (or mixed spice to taste)
- 3 tablespoons heavy cream
- 1 ounce butter
- Pieces of white bread or small semolina dumplings (as substitute for Mehlwandeln)
- Crayfish shell for garnish (optional)
Instructions
- Begin by taking 4 raw egg yolks and crush them together with about 1 ounce of blanched almonds and 2-3 small cooked crayfish tails (with the stomach and gall removed), using a mortar and pestle to form a fine paste.
- Bring 3 1/4 cups of salted pea soup (can be homemade, from fresh or frozen peas, strained for smoothness) to a simmer.
- Stir in the yolk-almond-crayfish mixturre, a pinch of mixed warming spices (such as a little nutmeg and white pepper), 3 tablespoons of heavy cream, and about 1 ounce of butter.
- Let everything cook gently for only a few minuites, then strain the soup through a fine sieve into serving bowls lined with pieces of white bread or delicate semolina dumplings (Mehlwandeln).
- Garnish each bowl with a cleaned crayfish shell or similar decorative element, as desired.
Estimated Calories
250 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and crush them into a paste. Cooking and combining everything takes about 10 more minutes. Each bowl of soup has about 250 calories. This recipe makes 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.
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