Schaumsuppe

This recipe is taken from 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', a celebrated Viennese cookbook first published in 1850. Authored by a female chef with years of practical experience in both noble and more modest kitchens, the book bridges the worlds of aristocratic banquet fare and everyday Austrian and Bohemian home cooking, aiming to provide economical yet refined recipes for middle-class households during difficult economic times. The Schaumsuppe reflects the resourcefulness and elegance of historical Austrian cuisine: it transforms simple staples—eggs, flour, and broth—into a luxurious, golden 'foam' soup, likely meant to impress guests while remaining accessible in cost and ingredients. The inclusion of saffron, even in small quantity, hints at festive or special occasions.

Back in 1850, this soup would have been prepared with basic kitchen tools: a sturdy whisk or wooden spoon, a deep mixing bowl for beating the eggs and flour, and a large soup pot or cauldron for cooking the broth. The bread was likely sliced with a bread knife and toasted on an open fire or in a simple household oven. Serving would have been done using ladles and large soup tureens, with thick slices of toasted bread placed in the bottom of individual soup bowls.