Hausenfleckeln
"Hausenfleckeln"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Hausenfleckeln
"Dazu werden die Fleckeln wie zu den Schinkenfleckeln gemacht und abgesotten, dann in Butter etwas geröstet; statt des Schweinfleisches aber ein Stück Hausen gesotten und dünnblättrig geschnitten. Darauf wird beides wie die Schinkenfleckeln eingelegt, Butter, Semmelbröseln und Rahm darüber gegeben, und mit Unter- und Ueberglut gebacken."
English Translation
"For this, the noodles (Fleckeln) are prepared as for Schinkenfleckeln and parboiled, then lightly roasted in butter; but instead of pork, a piece of sturgeon is cooked and sliced thinly. Then both are layered as with Schinkenfleckeln, butter, breadcrumbs, and cream are added on top, and it is baked with top and bottom heat."
Note on the Original Text
As was common in 19th-century recipes, instructions are concise, presuming the cook’s competence and leaving quantities and details to her experience. Spelling such as 'gesotten' (boiled/poached) and 'Fleckeln' (old spelling for 'Fleckerl') reflects Austrian dialect and historical German orthography. Recipes often reference other, similar dishes (here, 'Schinkenfleckeln') rather than giving step-by-step guidance, a practice typical for resourceful cooks familiar with foundational methods.
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 recipe emerges from 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', a beloved 19th-century Viennese cookbook. Authored by Marianka, the esteemed cook to a genteel Austrian household, it showcases the intersection of refined and humble cuisines during a period of rising food prices and creative home economies. Hausen means sturgeon, once considered a delicacy in Central Europe’s rivers. Hausenfleckeln pairs this prized fish with rustic noodles, a classic blend of luxury and simplicity, reflecting both upper-class taste and the resourcefulness required in mid-19th century Austria.
The Hausenfleckeln would have been prepared in a well-appointed 19th-century kitchen, using iron or copper pots to boil the noodles and poach the sturgeon. A sturdy skillet—likely cast-iron or tin-lined copper—would be used to roast the noodles in clarified butter. Baking was performed in a masonry oven, using both top and bottom heat ('Unter- und Überglut'), a technique requiring skill to ensure a golden, even crust. Bread was often grated by hand for fresh crumbs, and cream would have been roughed straight from the morning’s milk for maximum richness.
Prep Time
10 mins
Cook Time
20 mins
Servings
2
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
- 7–9 oz sturgeon fillet (substitute: fresh cod or firm white fish if unavailable)
- 9 oz dried Fleckerl noodles (or small pasta squares; substitute: tagliatelle broken into pieces)
- 3 tbsp unsalted butter (plus extra for greasing and finishing)
- 1/3–1/2 cup fresh white breadcrumbs
- 1/2 cup heavy cream (30–36% fat)
- Salt, to taste
Instructions
- To prepare Hausenfleckeln today, start by cooking pasta squares (Fleckerl) in boiling salted water, much as you would for classic ham noodle bakes.
- Once tender, drain them well.
- Melt about 3 tablespoons of unsalted butter in a large skillet and lightly roast the cooked noodles for a golden touch.
- Meanwhile, instead of the customary pork, poach a piece of sturgeon (Hausen), around 7–9 ounces, in gently simmering water until just cooked through.
- Slice the sturgeon thinly.
- Layer the roasted noodles and sliced sturgeon in a buttered baking dish, seasoning them lightly.
- Spoon over 2–3 tablespoons of butter, sprinkle generously with 1/3–1/2 cup fresh white breadcrumbs, and drizzle with about 1/2 cup of heavy cream.
- Bake the dish in a preheated oven at 350°F, uncovered, until the top is golden and bubbling, emulating the top and bottom heat once achieved in hearth ovens.
Estimated Calories
500 per serving
Cooking Estimates
You will spend about 10 minutes getting your ingredients ready and 20 minutes cooking them. Each serving has around 500 calories, and the recipe makes 2 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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