Recipe Manuscript

Kartoffelknödel Mit Rahm

Name: Kartoffelknödel Mit Rahm
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 6
Cuisine: European
Ingredients: 60 g unsalted butter (or rendered lard as a substitute); 4 medium eggs; 80 ml heavy cream (36% fat) or sour cream; 450 g cooked, peeled, and finely grated potatoes; 50 g fine white breadcrumbs (from white rolls or similar bread); 50 g fine wheat flour (type 405 or similar); Salt, to taste

"Potato Dumplings With Cream"

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

Kartoffelknödel Mit Rahm

"Man rührt 4 Loth Butter oder Schmalz schaumig ab, und schlägt 4 Eier nach und nach hinzu. Nun thut man eine kleine Tasse voll Rahm, 1 Pfund geriebene Kartoffeln, 1 Handvoll geriebene Semmeln und eben so viel feines Mehl nebst Salz daran. Dieses Alles vermengt man gut durch einander, formt kleine Knödel daraus, läßt sie entweder in Fastensuppe oder im gesalzenen Wasser 1/4 Stunde sieden, und tischt sie dann mit irgend einer Fassenssoß auf."

English Translation

"Cream 4 lots of butter or lard, and gradually beat in 4 eggs. Then add a small cup of cream, 1 pound of grated potatoes, a handful of grated rolls, and just as much fine flour along with salt. Mix all of this well together, form small dumplings from it, let them simmer for a quarter of an hour either in fasting soup or in salted water, and then serve them with any kind of fasting sauce."

Note on the Original Text

Nineteenth-century recipe writing was famously succinct: measurements like 'Loth' (about 15 grams) and 'Handvoll' (a handful) were used, as exact scales were not yet ubiquitous in most homes. Spelling and phrasing such as 'thut man' (tut man) and 'sieden' (to simmer) reflect the German language of the era. Directions expect a certain kitchen intuition, presuming the cook knows how to cream butter, shape dumplings, or tell when they're fully cooked by their texture and buoyancy, rather than relying on precise timings or temperatures.

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 charming recipe comes from 'Der Marianka', the meticulously crafted cookbook of the eponymous cook to Hans-Jörgel von Gumpoldskirchen in Austria. Compiled in 1850, the book is a loving guide to both the refined and homely dishes of Austrian and Bohemian cuisine, aiming to bridge the gap between aristocratic delicacy and affordable, hearty fare for everyday households during economically trying times. Marianka's recipe offers us an insight into mid-19th-century tastes, where potato dumplings stood as both a satisfying staple and a versatile comfort food. The inclusion of cream and a sauce ('Rahm' and 'Fassenssoß') signals festive, yet accessible luxury, reflecting the delicate balancing act of serving both elegance and thrift.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original kitchen would have relied on a sturdy wooden mixing bowl and a flat wooden spoon or paddle to cream together the butter and eggs. Potatoes would be grated by hand, likely with an iron or tin grater. Dumplings were shaped by hand, and cooked in a large iron pot set over a wood or coal-burning stove. For serving, a ladle and porcelain or earthenware serving platters would have been used to bring the dumplings and their sauce to the table.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

15 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 oz unsalted butter (or rendered lard as a substitute)
4 medium eggs
1/3 cup heavy cream (36% fat) or sour cream
1 lb cooked, peeled, and finely grated potatoes
1 3/4 oz fine white breadcrumbs (from white rolls or similar bread)
1 3/4 oz fine wheat flour (type 405 or similar)
Salt, to taste

Instructions

Begin by creaming together 2 ounces of soft butter or rendered lard until it’s light and airy.
Gradually beat in 4 medium eggs, one at a time.
Stir in about 1/3 cup of heavy cream, then mix in 1 pound of cooked and finely grated potatoes.
Add a generous handful (about 1 3/4 ounces) of fine white breadcrumbs and an equal amount (1 3/4 ounces) of fine wheat flour, along with a good pinch of salt.
Combine until you have a smooth, soft dough, then shape into small, round dumplings using slightly wet or floured hands.
Bring a large pot of salted water (or a light vegetable broth) to a gentle simmer.
Drop the dumplings in and simmer them gently for about 15 minutes.
Serve hot with your favorite cream sauce or a saucy fast-day accompaniment, just as they might have been brought to the table in a well-run Viennese or Bohemian household of the 19th century.

Estimated Calories

290 per serving

Cooking Estimates

It usually takes about 20 minutes to get all your ingredients ready and mix the dough. Cooking the dumplings takes about 15 more minutes. Each serving has about 290 calories, and this recipe makes 6 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.