Recipe Manuscript

Heißabgesottener Karpf

Name: Heißabgesottener Karpf
Prep time: PTPT20M
Cook time: PTPT1H30M
Yield: 6
Cuisine: European
Ingredients: 1.5-2 kg whole carp; 1 medium carrot (approx. 100 g); 1 parsley root (approx. 60 g) or parsnip substitute; 80 g celery root; 10 g fresh ginger; 1 sprig thyme; 2 bay leaves; 4 whole cloves; 4 allspice berries or pinch ground allspice; 8 black peppercorns; 1 medium onion; peel of half a lemon (no white pith); 1 tsp salt; 500 ml strong white wine vinegar; 500 ml boiling water; Chopped fresh parsley or grated horseradish for garnish

"Boiled Carp"

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 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

Heißabgesottener Karpf

"Ein mäßig großer Karpf wird abgeschuppt, aufgemacht, nach beseitigten Eingeweiden ausgewaschen, und in 2 Hälften getheilt, in dreifingerdicke Stücke geschnitten, und mit einer gelben Rübe, einer Petersilwurzel, 1 Stück Sellerie, einem Stückchen Ingwer, Thimian, Lorbeerblättern, einigen Gewürznelken, Neugewürz, Pfefferkörnern, einer Zwiebel, Citronenschalen und etwas Salz in eine Kasserole gegeben, 1 Seitel starker Weinessig und eben so viel Wasser kochend darüber gegossen, worauf derselbe genau zugedeckt, und auf frischer Glut eine bis anderthalb Stunden gedünstet wird. Ist der Karpf gekocht, so richtet man ihn auf eine Schüssel an, und bestreut ihn mit grüner Petersilie oder mit geriebenem Kren. Den Saft kann man besonders dazu geben."

English Translation

"A moderately large carp is scaled, opened, cleaned of the entrails, washed, and cut in half, then cut into pieces three fingers thick. Place with a carrot, a parsley root, a piece of celery, a small piece of ginger, thyme, bay leaves, a few cloves, allspice, peppercorns, an onion, lemon peel, and some salt in a casserole. Pour over 1 seidel (about a pint) of strong wine vinegar and an equal amount of boiling water. Cover tightly and braise over fresh embers for one to one and a half hours. Once the carp is cooked, arrange it on a platter and sprinkle with fresh parsley or grated horseradish. The sauce may be served separately."

Note on the Original Text

The recipe is structured as a single flowing paragraph with minimal punctuation, common to 19th-century culinary writing where the goal was practical guidance for seasoned cooks rather than precise step-by-step instructions. Ingredient names sometimes differ: for example, 'neugewürz' is allspice, and 'gelbe rübe' is a yellow carrot. Time and temperature are indicated by context or approximations ('eine bis anderthalb Stunden'—one to one and a half hours; 'frischer Glut'—fresh embers). Quantities rely on everyday intuition ('Seitel'—local liquid measure, about 500 ml), reflecting the era's kitchen realities where exact measuring tools were rare.

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 Austria, specifically from a famed Viennese cookbook attributed to 'Marianka,' the cook for Hans-Jörgel von Gumpoldskirchen. Her work embodies the intersection of refined noble cuisine and practical bourgeois cooking, offering both elegance and economy for 'middling households' during financially trying times. Published in Vienna in 1850, this cookbook sought to balance luxurious dining with the frugal ingenuity typical of Austrian and Bohemian households. The dish itself—a bright, aromatic poached carp—reflects central European festive traditions, especially around Christmas and winter feasts, when freshwater fish was at its culinary peak.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Heavy-bottomed casseroles or enamel pots were used as the primary cooking vessel for gentle, even simmering, and to maintain a tight seal for efficient poaching. Fish scales were removed with a special scaler or the back of a knife. Fish were filleted with a sharp, sturdy kitchen knife. Root vegetables were peeled with simple kitchen knives. Charcoal or wood-fired stoves—or occasionally open hearths—provided the necessary heat, with cooks tending the embers carefully for a steady gentle simmer.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr 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

3 1/4 - 4 1/2 lbs whole carp
1 medium carrot (approx. 3 1/2 oz)
1 parsley root (approx. 2 oz) or parsnip substitute
3 oz celery root
1/3 oz fresh ginger
1 sprig thyme
2 bay leaves
4 whole cloves
4 allspice berries or pinch ground allspice
8 black peppercorns
1 medium onion
peel of half a lemon (no white pith)
1 tsp salt
2 cups strong white wine vinegar
2 cups boiling water
Chopped fresh parsley or grated horseradish for garnish

Instructions

Start with a carp of about 3 1/4 to 4 1/2 lbs.
Remove the scales, gut the fish, and wash it thoroughly.
Cut the carp into two fillets, then slice these into pieces about 2 to 2 1/2 inches thick.
Place the carp pieces in a large pot or casserole with 1 medium carrot (sliced), 1 parsley root (sliced; substitute with parsnip if needed), a chunk of celery root (about 3 oz), a small piece of fresh ginger (about 1/3 oz, peeled and sliced), 1 sprig of thyme, 2 bay leaves, 4 cloves, 4 allspice berries (or a pinch of ground allspice), 8 black peppercorns, 1 onion (peeled and quartered), the peel of half a lemon (no white pith), and 1 tsp salt.
Pour over 2 cups of strong white wine vinegar and 2 cups of boiling water, ensuring the fish is just covered.
Cover tightly and gently simmer on low heat (or in a low oven at 320°F) for 1 to 1.5 hours.
Once cooked, arrange the carp on a platter and garnish with chopped fresh parsley or grated horseradish.
Serve the cooking liquid separately as a sauce.

Estimated Calories

320 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients and fish. The cooking takes around 1 to 1.5 hours, but most of this time is simply letting the carp gently simmer. This recipe makes enough for 6 people. Each serving has about 320 calories.

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.