Sauerampfer = Sos
"Man lasse ein Stück Butter in einer Rein oder Kasserole zergehen, gebe ein Paar handvoll reine klein geschnittene Sauerampfer dazu, und lasse sie schmoren, staube nach einiger Zeit einen Löffel voll Mehl daran, und lasse sie abermals schmoren, gebe dann so viel Rindsuppe darauf, daß es die gehörige Dicke einer Sos bekommt; zulezt noch 3 Eßlöffel voll sauerem Rahm, und lasse Alles ein wenig aufkochen. Es kann auch noch das Gelbe von 2 Eiern mit dem in feine Streifchen geschnittenen Eiweiß vor dem letzten Aufkochen dazu gegeben werden."
English Translation
"Melt a piece of butter in a pan or casserole, add a couple handfuls of clean, finely chopped sorrel, and let it cook. After a while, sprinkle in a spoonful of flour and let it cook again. Then add enough beef broth to reach the desired thickness for a sauce. Finally, add 3 tablespoons of sour cream and let everything boil up briefly. You can also add the yolks of 2 eggs along with the whites cut into fine strips before the final boiling."
Note on the Original Text
The recipe is presented in a conversational and cumulative style, common to 19th-century cookbooks. Rather than precise timings or detailed measurements, it relies on the intuition and experience of the cook—hence phrases like 'a few handfuls' or 'so much broth as needed for the right thickness.' Spellings reflect period conventions (such as 'Sauerampfer' for sorrel and 'Sos.' for sauce). The prose assumes a cook’s familiarity with basic techniques and available kitchen staples, offering only the necessary order of operations and trusting that flavor adjustments (such as seasoning) will be made according to taste.
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 hails from an 1850 Viennese cookbook by 'Marianka,' the esteemed private cook to Hansjörgel of Gumpoldskirchen. The book is a testament to the rich culinary traditions of both Austrian and Bohemian kitchens, meticulously balancing elegant fare for noble tables with hearty, affordable dishes for modest households. In these lean times, such economical and flavorful recipes provided comfort and sustenance. Sorrel was a common wild herb, bringing bright, lemony acidity to sauces, and was valued in Central European kitchens for its healthful properties and zippy flavor profile.
Back in the mid-19th century, this recipe would be prepared in heavy bottomed pans or casseroles made of tinned copper or cast iron, cooked over a wood or coal fire. Tools included a sharp kitchen knife for chopping herbs, a wooden spoon for stirring, and possibly a whisk or fork for beating the eggs. Serving would be done from simple yet robust earthenware or porcelain vessels.
Prep Time
10 mins
Cook Time
15 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
- 2 tablespoons unsalted butter
- 2–3 ounces sorrel leaves (finely chopped, cleaned)
- 1 tablespoon (about 0.35 ounces) all-purpose flour
- 3/4–1 cup beef stock (or vegetable stock as substitute)
- 3 tablespoons (1.5 fluid ounces) sour cream
- 2 eggs (optional: yolks separated, whites sliced into strips)
- Salt and pepper to taste (optional, modern addition)
Instructions
- Melt about 2 tablespoons of unsalted butter in a saucepan over medium heat.
- Add 2–3 handfuls (roughly 2–3 ounces) of cleaned, finely chopped sorrel leaves.
- Sauté for a few minutes until the sorrel softens.
- Sprinkle in about 1 tablespoon (about 0.35 ounces) of all-purpose flour, mix well, and allow it to cook gently for a few more minutes, stirring to avoid lumps.
- Pour in enough beef stock (about 3/4 to 1 cup) to reach the consistency of a thick sauce.
- Bring everything to a gentle simmer.
- Finally, stir in 3 tablespoons (about 1.5 fluid ounces) of sour cream.
- Let it come just to a boil before removing from heat.
- If desired, just before the last heating, whisk together the yolks of 2 eggs and the whites (finely sliced into strips) and add them to the sauce, stirring well.
- Serve warm.
Estimated Calories
140 per serving
Cooking Estimates
It takes about 10 minutes to prepare and 15 minutes to cook this sauce. The whole recipe serves 2 people and contains about 140 calories per serving.
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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