Eintropfsuppe
"Drip Soup"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Eintropfsuppe
"Man rührt aus einigen Eßlöffeln voll Mehl, etlichen Eiern und der nöthigen Menge Salz einen Teig ab, bis er sich zäh in Fäden zieht, und läßt ihn ganz dünn in siedende Fleischsuppe laufen. - Wenn ein paar Löffel voll darin sind, faßt man sie in eine Schüssel heraus, gießt den übrigen Teig auch auf dieselbe Art nach, und faßt ihn wieder heraus, falls es auf einmal zu viel gäbe, und so fort bis der Teig gar ist. Hernach bringt man alles Herausgefaßte wieder in die Fleischsuppe, läßt es gut aussieden, und die Suppe kann aufgetragen werden."
English Translation
"Mix several tablespoons of flour, a few eggs, and the necessary amount of salt into a dough until it pulls into tough strands, and let it flow very thinly into boiling meat broth. When a few spoonfuls are in, remove them into a bowl, pour the remaining dough in the same way, and remove it again if there is too much at once, and so on until all the dough is cooked. Afterwards, return everything you have removed back into the meat broth, let it boil well, and the soup can be served."
Note on the Original Text
The recipe is written in a concise, almost conversational style, expecting the reader to have practical kitchen experience. Quantities are not always precise and measurement terms are imprecise ('several spoonfuls', 'the necessary amount'). Spelling reflects mid-nineteenth-century German conventions, such as 'Eßlöffel' for modern 'Esslöffel' (tablespoon), and the phraseology assumes the reader is familiar with dough textures and the cues of doneness. Overall, it’s an excellent example of a working cook’s straightforward notation.
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 humble but comforting soup comes from nineteenth-century Austria, particularly the kitchens of the middle classes during challenging economic times. The recipe was published in 1850 by 'Der Marianka', a cook with years of practical household experience in the service of Hans-Jörgel von Gumpoldskirchen. Her cookbook aimed to guide both elegant feasts and everyday meals, making quality food achievable and affordable. Known as 'Eintropfsuppe', this dish represents a traditional Austrian and Bohemian approach to stretching a little meat broth with simple, nourishing flour-and-egg dumplings. It’s a testament to resourcefulness and comfort in the home hearth.
The tools traditionally used were basic but effective: a large soup pot suspended over or beside a fire, sturdy mixing bowls, a wooden spoon for stirring dough, and a shallow dish to rest the cooked dumplings. Extraction was done with a slotted spoon or large fork. No special equipment—just practical kitchenware found in any nineteenth-century Central European home.
Prep Time
10 mins
Cook Time
15 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
- 1–1.4 oz plain wheat flour
- 2–3 large eggs
- 0.18 oz (1 tsp) salt
- 4–6 cups beef or chicken broth
Instructions
- Begin by combining approximately 3–4 tablespoons (about 1–1.4 ounces) of plain wheat flour with 2–3 large eggs and roughly 1 teaspoon (about 0.18 ounces) of salt in a mixing bowl.
- Stir vigorosly until a thick, stretchy dough forms—the dough should pull into threads when lifted with a spoon.
- Bring about 4–6 cups of rich beef or chicken broth to a brisk simmer in a large pot.
- Using a spoon or wet fingers, let the dough fall in thin, snaking streams directly into the simmering broth.
- Do not overcrowd—the dumplings or 'threads' puff up and cook quickly.
- After a few spoonfuls, lift them out with a slotted spoon into a waiting bowl; continue until all dough is cooked.
- Once finished, return all cooked pieces to the broth and let the soup bubble gently for a few minutes to meld the flaovrs.
- Serve piping hot.
Estimated Calories
120 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and make the dough. Cooking the dumplings in the broth and bringing the soup together takes another 15 minutes. Each serving has about 120 calories and the 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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