Recipe Manuscript

Erdbeersulz

Name: Erdbeersulz
Prep time: PTPT20M
Cook time: PTPT20M
Yield: 10
Cuisine: European
Ingredients: 450 g granulated sugar; 500 ml water; 1 l ripe strawberries (about 700-800 g whole fruit); Juice of 6 lemons (about 180 ml); Alkermes liqueur (optional, for color; substitute with a splash of raspberry liqueur or a few drops red food coloring); 30 g isinglass (substitute: 20 g gelatin powder or leaf gelatin according to package instructions); Ice (for chilling the mold)

"Strawberry Jelly"

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

Erdbeersulz

"Man kocht 3 Vierting Zucker mit 1/2 Maß Wasser, bis die Flüssigkeit schwere Tropfen macht, gießt dann 1 Maß reife Erdbeeren hinein, läßt sie einige Minuten sieden, und dann auf einem Siebe abfließen. Wenn der Saft abgekühlt ist, drückt man den reinen Saft von 6 Citronen darein. Sollte die Farbe nicht schön roth seyn, so gibt man etwas Alkermes dazu. Nun mengt man 2 Loth Hausenblase zu dem Safte, und seiht ihn durch eine Serviette; ist er nicht klar genug, so muß man ihn noch einmal durchseihen. Indessen gräbt man eine runde, flache Form in Eis ein, und läßt die Masse darin sulzen."

English Translation

"Boil 3 quarters of a pound of sugar with 1/2 measure of water until the liquid forms heavy drops, then pour in 1 measure of ripe strawberries, let them simmer for a few minutes, and then strain through a sieve. When the juice has cooled, squeeze the pure juice of 6 lemons into it. If the color is not nicely red, add a little alkermes. Now mix 2 lots of isinglass into the juice and strain it through a napkin; if it is not clear enough, strain it once more. Meanwhile, dig a round, shallow mold into ice and let the mass set in it."

Note on the Original Text

The original recipe is written in the practical, narrative style of 19th-century Central European cookbooks, assuming readers have basic kitchen knowledge and recognizing the availability of ingredients like isinglass, which is less common today. Quantities are given in local measures: 'Vierting' (about 150 g), 'Maß' (about 0.5 liters), and 'Loth' (about 15 g), while spellings like 'sulzen' (to set as jelly), 'Hausenblase' (isinglass), and 'Citronen' (lemons) reflect contemporary orthography. The recipe is concise, listing steps sequentially without modern bullet points or precise temperatures, relying on sensory cues like 'schwere Tropfen' (heavy drops).

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 comes from the 1850 Viennese cookbook written by Marianka, the experienced cook for Hans-Jörgel von Gumpoldskirchen. Her collection reflects the refined tastes of Austrian and Bohemian kitchens of the mid-19th century, blending noble table culture with practical household cooking. Erdbeersulz would have been a fashionable dessert, showing off preserved fruits, elegant presentations, and the kitchen’s ability to work with contemporary ingredients like isinglass and Alkermes. Cookbooks like this made such recipes desirable and accessible to well-to-do middle-class households even in difficult economic times.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1850s, Erdbeersulz was prepared with a heavy saucepan for syrup making, a fine sieve or cloth for straining, lemon presses or hand reamers for juicing, and possibly a mortar and pestle to help crush berries if needed. Isinglass was dissolved gently in a pan over heat. To set the Sulz, the cook would dig a shallow hollow in a bin or bucket of cracked ice and salt, nestle the mold in, and pour in the mixture to chill and set. Serving involved careful unmolding onto a large dish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

20 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 1/4 cups granulated sugar
2 cups water
1 quart ripe strawberries (about 24-28 oz whole fruit)
Juice of 6 lemons (about 3/4 cup)
Alkermes liqueur (optional, for color; substitute with a splash of raspberry liqueur or a few drops red food coloring)
1 oz isinglass (substitute: 0.7 oz gelatin powder or leaf gelatin according to package instructions)
Ice (for chilling the mold)

Instructions

To make Erdbeersulz, start by boiling 2 1/4 cups of sugar with 2 cups of water until the syrup reaches the thread stage (when the liquid forms thick drops).
Add 1 quart of ripe strawberries, simmer for several minutes, then pour the mixture through a fine sieve to collect the juice.
Allow the strawberry syrup to cool.
Once cooled, add the juice of 6 lemons (about 3/4 cup).
If the color is not vivid red, you may add a little Alkermes—a traditional red liqueur—for color (substitute with raspberry liqueur or a few drops of red food coloring if Alkermes isn't available).
Next, dissolve 1 ounce of isinglass (a gelatin alternative, see substitutes) into the juice, ensuring it is fully incorporated.
Strain through a fine cloth or a nut milk bag.
If still cloudy, repeat the straining process.
Prepare a flat, round mold and surround or embed it in ice to chill.
Pour the prepared mixture into the mold and let it set into a delicate gel, then unmold and serve.

Estimated Calories

170 per serving

Cooking Estimates

Preparing Erdbeersulz takes about 20 minutes for cutting and measuring ingredients, and about 20 minutes cooking the syrup and strawberries. Once set, you get about 10 servings of a delicate strawberry jelly with around 170 calories each.

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.