Recipe Manuscript

Gebackene Gansleber

Name: Gebackene Gansleber
Prep time: PTPT15M
Cook time: PTPT6M
Yield: 4
Cuisine: European
Ingredients: 500 g fresh goose liver (substitute: duck or chicken liver if necessary); 100 g wheat flour; 2 large eggs; 100 g fresh white breadcrumbs; 250 ml goose fat or lard (substitute: clarified butter or neutral oil); Fine sea salt, to taste

"Baked Goose Liver"

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 Beginner Dinner Lunch

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

Gebackene Gansleber

"Man schneidet die Leber in halbfingerdicke Scheiben, bestäubt sie mit Salz und Mehl, taucht sie in abgeschlagene Eier, und bäckt sie, mit Semmelbröseln bestreut, rasch aus heißem Schmalz."

English Translation

"Cut the liver into half-finger-thick slices, sprinkle them with salt and flour, dip them in beaten eggs, and bake them, sprinkled with bread crumbs, quickly in hot lard."

Note on the Original Text

Historically, recipes like this were written tersely, assuming prior kitchen experience. Quantities were rarely specified, and terms like 'halbfingerdick' (half a finger thick) relied on the cook's intuition and familiarity with common measures. The language mixes everyday practicality with an understated elegance—'abgeschlagene Eier' means eggs beaten just until homogenous, not necessarily whisked to froth. The instructions are direct, omitting times or temperatures, since these were governed by eye, hand, and years at the stove.

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 hails from the mid-19th century Viennese cookbook of Marianka, the dedicated personal cook to Hans-Jörgel of Gumpoldskirchen. Her 1850 compendium is a fascinating blend of refined courtly cuisine and hearty Bohemian-Austrian home-cooking, tailored for the thrifty yet quality-conscious urban household. Gebackene Gansleber (Fried Goose Liver) would have been a delicacy, especially in times when offal dishes were treasured for their flavor and nutrition, and nothing from the kitchen went to waste. This simple yet elegant preparation bridges both worlds—it's quick to make, but fit for a festive table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Marianka's time, preparation would involve a sharp kitchen knife, a sturdy wooden board for slicing, and deep plates or wide bowls for holding flour, beaten eggs, and breadcrumbs. The liver would be fried in a large cast-iron or copper pan, set directly over an open hearth or stove using rendered goose fat or lard. Tongs or a broad spatula would assist in turning the delicate fried slices. Serving was likely on earthenware or simple porcelain, straight from pan to plate.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

6 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

1 pound fresh goose liver (substitute: duck or chicken liver if necessary)
3.5 ounces wheat flour
2 large eggs
3.5 ounces fresh white breadcrumbs
1 cup goose fat or lard (substitute: clarified butter or neutral oil)
Fine sea salt, to taste

Instructions

Slice fresh goose liver into pieces about 3/8 inch thick.
Lightly season both sides with fine sea salt, then dust the slices with wheat flour so they are evenly coated.
Dip each flour-coated slice into beaten eggs, ensuring they are well-covered.
Next, press the slices into fresh white breadcrumb crumbs (use about 3.5 ounces per 1 pound of liver) so they are breaded on all sides.
Heat approximately 1 cup of goose fat or lard in a large frying pan over medium-high heat until shimmering.
Fry the breaded goose liver slices quickly, turning once, until the crumbs are golden and crisp and the liver is just cooked through, about 2–3 minutes per side.
Serve immediately while hot.

Estimated Calories

400 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients, such as slicing and breading the liver. Cooking each batch takes around 6 minutes. Each serving contains about 400 calories if dividing the recipe into four 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.