Recipe Manuscript

Gedünstete Birnen

Name: Gedünstete Birnen
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 4
Cuisine: European
Ingredients: 15 g sugar (about 1 tablespoon); 20 g butter; 4–6 pears (600–800 g), peeled and quartered; 50 ml white wine; 50 ml water; 3–4 whole cloves, crushed; 0.5 tsp ground cinnamon (or 1 small stick, crushed); Peel of half a lemon, cut into long strips (substitute for Limonienschalen/Limon peel); Optional: extra sugar to taste, if pears are tart

"Stewed Pears"

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 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

Gedünstete Birnen

"Man läßt in einer Kasserole 1 Eßlöffel voll Zucker mit etwas Butter lichtbraun werden, gibt dann gute geschälte Birnen hinein, und läßt sie so lange rösten, bis sie schön dunkelbraun sind. Dann schüttet man ein wenig Wein und Wasser daran, thut 3 oder 4 gestoßene Gewürznelken mit etwas gestoßenen Zimmt und länglich geschnittene Limonienschalen dazu, läßt sie schön weich dünsten, richtet sie dann auf eine Schüssel, schüttet den Saft darüber, und gibt sie auf den Tisch."

English Translation

"In a casserole, let 1 tablespoon of sugar with a little butter become light brown, then add good peeled pears and roast them until they are nicely dark brown. Then pour in a little wine and water, add 3 or 4 crushed cloves, some crushed cinnamon, and thinly sliced lemon peel. Let them stew gently until soft, arrange them on a dish, pour the juice over them, and serve."

Note on the Original Text

This recipe is written in the concise, action-driven narrative typical of 19th-century cookbooks, where measurements were often imprecise, reflecting the cook's experience rather than strict science. Phrases like 'etwas Butter' (‘some butter’) or 'ein wenig Wein' (‘a bit of wine’) left room for the cook’s intuition and the availability of supplies. Notable archaic spellings include 'Eßlöffel' for tablespoon (modern: 'Esslöffel'), ‘Zimmt’ for cinnamon (modern: ‘Zimt’), and 'Limonien' which denotes lemon rather than lime in this context. This style encourages adaptability and the use of local, seasonal produce.

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 mid-19th century Vienna, specifically from the renowned cookbook of Marianka, the personal cook to Hans-Jörgel von Gumpoldskirchen. Published in 1850, the cookbook was intended for households aiming for both elegance and thrift amidst the economic constraints of the era. The collection sought to bridge the gap between refined dining and practical, hearty Austrian-Böhmisch (Bohemian) fare. Stewed pears such as these were a popular homely dessert, making use of local orchard fruit, gentle spices, and affordable ingredients. The technique illustrates both traditional flavors and the elegant, yet economical approach to cookery during a time of shifting social and financial norms in the Austrian Empire.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Marianka would have used a heavy, wide-bottomed copper or tin-lined iron pot—what the period called a 'Kasserole'—heated over a wood or coal-fired stove. Pears would be peeled with a small paring knife, and whole spices (cloves, cinnamon) crushed with a pestle or wrapped in cloth and pounded gently. The stew would then be gently simmered on the range, covered with a lid or with a piece of baking parchment weighted down, to keep the steam and aromas in.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

Ingredients

1 tablespoon sugar (about 0.5 oz)
0.7 oz butter
4–6 pears (1.3–1.75 lbs), peeled and quartered
3 tablespoons white wine
3 tablespoons water
3–4 whole cloves, crushed
0.5 teaspoon ground cinnamon (or 1 small stick, crushed)
Peel of half a lemon, cut into long strips (substitute for Limonienschalen/Limon peel)
Optional: extra sugar to taste, if pears are tart

Instructions

Begin by melting 1 tablespoon (about 0.5 oz) of sugar with a small knob (about 0.7 oz) of butter in a medium-sized saucepan over medium heat, allowing the sugar to caramelize to a light golden brown.
Peel and quarter 4–6 ripe, firm pears (about 1.3–1.75 lbs in total weight), and add them to the pan.
Sauté the pears, turning gently, until they are deeply golden and well caramelized on all sides.
Pour in a small splash (about 3 tablespoons) of white wine and about 3 tablespoons of water to deglaze.
Add 3–4 crushed cloves, a generous pinch (about half a teaspoon) of ground cinnamon, and the peel of half a lemon (cut into long strips).
Lower the heat, cover, and allow to gently stew for about 15–20 minutes, or until the pears are tender.
Once the pears are soft, arrange them on a serving dish.
Pour the aromatic syrup over the fruit and serve warm or at room temperature.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 10 minutes to prepare the ingredients and about 20 minutes to cook the pears until they are soft and golden. Each serving has around 120 calories, and this recipe serves 4 people.