Einfache Nudelsuppe
"Simple Noodle Soup"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Einfache Nudelsuppe
"Der Nudelteig wird dünn ausgewalzt, zwirnfein geschnitten, in siedende Suppe eingekocht und zugedeckt, fünf Minuten lang kochen gelassen. Sollen die Nudeln schön gelb und die Suppe klar seyn, so darf beim Auswalzen des Teiges kein Mehl darauf gestreut werden."
English Translation
"The noodle dough is rolled out thin, cut into thread-fine strips, cooked in boiling soup, covered, and left to cook for five minutes. If you want the noodles to be nicely yellow and the soup to be clear, do not sprinkle any flour on the dough while rolling it out."
Note on the Original Text
The recipe is brief, assuming the reader has foundational knowledge of dough-making and basic kitchen skills. Instructions are concise and direct, reflecting a time when recipes were more reminders than explicit step-by-step guides. Spelling such as 'zwirnfein' (thread-fine) and 'zugedeckt' (covered) give clues about the preferred noodle thickness and the importance of controlling evaporation. The warning against flouring the dough while rolling highlights a traditional technique for clarity and presentation, still valued by discerning cooks.
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 is taken from the 1850 Viennese cookbook authored by Marianka, the famed personal cook to Hans-Jörgel von Gumpoldskirchen. Her cookbook, celebrated for its practical experience and longevity in the kitchen, was aimed at middle-class Austrian and Bohemian households during financially challenging times. It skillfully bridges elegant dining and everyday fare, with an emphasis on cost-effectiveness and taste. In 19th-century Vienna, simple dishes such as this noodle soup exemplified comforting yet refined cuisine. The focus on clear broth and yellow noodles reflects the period's appreciation for appearance as much as flavor.
The cook would have used a sturdy wooden board and a rolling pin to sheet the dough very thin. A sharp knife or possibly a special noodle cutter would be employed to slice the dough into thread-fine strips. A large, heavy-bottomed pot would be set on a wood- or coal-fired stove for simmering the broth. A lid is required for covering and gently cooking the noodles once they are added.
Prep Time
10 mins
Cook Time
5 mins
Servings
1
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
- 3.5 ounces wheat flour (plus more, only if needed for handling, but avoid flouring the dough as per instructions)
- 1 medium egg
- Pinch of salt
- 4 cups clear beef or chicken broth (homemade if possible—the original would use freshly made broth)
Instructions
- Begin by preparing a simple noodle dough—combine about 3.5 ounces of flour with 1 egg and a pinch of salt (enough for a small batch).
- Knead until smooth, then roll the dough out as thin as possible, ideally 1/16–1/12 inch.
- Cut the rolled dough into very fine, thread-like strips (as thin as sewing thread, if possible).
- Bring around 4 cups of clear broth (chicken or beef) to a simmer in a pot.
- Drop the noodles into the simmering broth, cover, and let them cook for about 5 minutes.
- To ensure your noodles remain beautifully yellow and the soup clear, do not dust the dough with extra flour while rolling and cutting.
Estimated Calories
120 per serving
Cooking Estimates
It usually takes about 10 minutes to mix and roll the dough, then another 5 minutes to cook the noodles in the simmering broth. Each serving has about 120 calories, and this recipe makes one large serving or two small 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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