Recipe Manuscript

Eiskrapfeln

Name: Eiskrapfeln
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 12
Cuisine: European
Ingredients: 70 g blanched almonds; Juice of 1 lemon; Zest of 1/2 lemon, finely chopped; 250 g powdered sugar (sifted); 2 egg whites, lightly beaten; Wafer paper (Oblaten) or rice paper as substitute; Beeswax for greasing tray (alternatively, parchment paper)

"Ice Krapfeln"

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

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

Eiskrapfeln

"Man stoßt ½ Vierting geschälte Mandeln fein zu Mehl, drückt während des Stoßens von einer Limonie den Saft und von einer halben die klein geschnittenen Schalen dazu, gibt ½ Pfund gesähten Zuder daran, und von 2 Eiern die aufgeklopfte Klar, stoßt es ½ Stunde unter einander gut ab, streicht es dann messerrückendick auf Oblaten, überstreicht ein Plattel mit Wachs, legt die Krapfeln darauf, und backt sie schön kühl und langsam im Desert."

English Translation

"Pound 1/2 Viertel (about 140g) peeled almonds finely to a flour, pressing in the juice of one lemon and the finely chopped peel of half a lemon during the pounding. Add 1/2 pound sifted sugar and the beaten whites of 2 eggs. Pound it all together well for half an hour. Then spread the mixture knife-thick on wafers, coat a baking sheet with wax, place the Krapfeln on it, and bake them nice and cool and slowly in the oven for dessert."

Note on the Original Text

The recipe is written in concise, practical shorthand typical of 19th-century cookbooks, assuming readers possess basic kitchen skills and interpretive ability. Quantities like "½ Vierting" and "½ Pfund" refer to local measures (about 70 g and 250 g, respectively), and some steps (such as oven temperature) are implicit, not explicit. The Germanic spelling and terms (e.g., 'stoßt', 'Oblaten', 'Zuder') reflect the linguistic standards of the era—'gestoßen' means 'to pound/grind', 'Oblaten' are wafer papers, and 'Zuder' is 'Zucker' (sugar). Directions prioritize the sequence and physical processes over exact measurements—common for the period.

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 for Eiskrapfeln comes from the cookery book of Marianka, the personal cook of Hans-Jörgel von Gumpoldskirchen, published in Vienna in 1850. At the time, such cookbooks served as practical manuals for both grand and more modest households, blending high culinary art with approachable dishes. Eiskrapfeln, essentially almond-lemon macaroons baked on wafers, reflects the sweet pastry culture of Austria and Bohemia during the Biedermeier period. Attention to delicate flavors and charming presentation was important, suggesting these were likely served on special occasions or as part of an elegant dessert course.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have used a sturdy mortar and pestle for pounding the almonds and combining the ingredients, demanding significant effort and patience. Oblaten (thin wafer sheets) were common in Central European baking as a base for confections. A metal baking tray or plate would be greased with beeswax to prevent sticking. Baking would take place in a gentle, coal- or wood-fired oven, with meticulous temperature management crucial to prevent browning. Today, a food processor, stand mixer, or even an electric grinder can dramatically ease the task of turning almonds into meal and blending the paste.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

30 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

2.5 oz blanched almonds
Juice of 1 lemon
Zest of 1/2 lemon, finely chopped
9 oz powdered sugar (sifted)
2 egg whites, lightly beaten
Wafer paper (Oblaten) or rice paper as substitute
Beeswax for greasing tray (alternatively, parchment paper)

Instructions

To make Eiskrapfeln, begin by finely grinding 2.5 ounces of blanched almonds to a flour-like consistency.
As you grind, add the juice of one lemon and half of a lemon peel, finely chopped.
Incorporate 9 ounces of sifted powdered sugar and the whites of two eggs, lightly beaten.
Continue to work the mixture together for about 30 minutes (a stand mixer with paddle or mortar and pestle would work for this), ensuring it becomes a homogenous paste.
Spread this almond paste onto edible wafer paper (Oblaten) to a thickness of about the back of a knife (approximately 1/4 inch).
Prepare a baking tray by brushing it lightly with beeswax or lining it with parchment.
Place the shaped cakes onto the tray and bake them gently at a low temperature—around 250°F (120°C)—until set but still pale.
Let cool before serving.

Estimated Calories

95 per serving

Cooking Estimates

It takes about 30 minutes to make the almond paste and prepare the cakes. Baking is slow and gentle so the cakes stay pale. Each piece is about 95 calories. This recipe makes 12 cakes.

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.