Recipe Manuscript

Schokoladebiskoten

Name: Schokoladebiskoten
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 20
Cuisine: European
Ingredients: 3 large eggs (egg whites only); 250g finely ground white sugar; 250g finely ground blanched almonds (or almond meal as substitute); 125g grated dark chocolate (60–70% cocoa recommended); Oblaten wafers or edible wafer paper

"Chocolate Ladyfingers"

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 Dessert Snack

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

Schokoladebiskoten

"Man schlägt die Klar von 3 Eiern zu Schnee, gibt 1/2 Pfund sehr fein gestoßenen Zucker darein, und rührt es drei Viertelstunden; dann mischt man 1/2 Pfd. fein gestoßene Mandeln und 1/4 Pfund geriebene Schokolade darunter, streicht es biskotenartig auf Oblaten, und backt es langsam."

English Translation

"Beat the whites of 3 eggs until stiff, add 1/2 pound of very finely ground sugar, and beat it for three quarters of an hour. Then mix in 1/2 pound of finely ground almonds and 1/4 pound of grated chocolate, spread it in the shape of ladyfingers on wafers, and bake slowly."

Note on the Original Text

This recipe, like many from the mid-19th century, uses concise language and assumes the cook has a practiced hand and an intuitive understanding of baking. Quantities are given in Pfund (pounds) and Loth, units used in the German-speaking world before the metric system—the original recipe lists ½ Pfund (about 250 grams, as the Viennese Pfund was close to 500g). Instructions omit oven temperatures and times, as cooks were expected to judge heat by hand or habit ('backt es langsam'—bake slowly). Spelling and wording reflect the period's German: 'Schokoladebiskoten', 'gibt [...] darein', and terms like 'biskotenartig' (shaped like ladyfingers), which might not be immediately obvious to modern readers. The recipe relies heavily on physical technique: egg whites ('Klar') are beaten to 'Schnee' (stiff peaks) for leavening—a crucial detail long before baking powder was common.

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 comes from "Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen," published in Vienna in 1850. At the time, the book sought to offer both refined (delikat, zierlich, elegant) fare for the upper classes and hearty, affordable Austrian and Bohemian home cooking for the middle class, especially during times of scarcity or high prices. Chocolate had become increasingly popular in 19th-century Central Europe, and novel uses such as these light chocolate biscuits ('Biskoten') showcased both luxury and practicality. The inclusion of almonds and chocolate also points to influences from both Austro-Hungarian pastry traditions and regional innovations. Marianka's cookbook was designed to guide household cooks (many of them female professionals or advanced amateurs) to prepare impressive, yet resourceful, tables with ingredients that ranged from commonplace to the more special, like chocolate and almonds.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1850, egg whites would be beaten by hand with a large whisk or a simple wooden spoon, often in a copper bowl to help stabilize the foam. Sugar and almonds would be pounded in a mortar or ground with a hand-cranked mill, and chocolate grated by hand. The batter would be spread with a spatula or knife onto Oblaten—thin, edible wafer sheets used to prevent sticking—set on flat baking trays, and baked in a wood-fired or coal-fired oven, which required careful temperature management. No modern mixers or food processors were available, so all mixing and folding was done by hand, testing the batter's consistency by look and feel.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

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 large eggs (egg whites only)
1 1/4 cups finely ground white sugar
2 1/2 cups finely ground blanched almonds (or almond meal as substitute)
4 1/2 ounces grated dark chocolate (60–70% cocoa recommended)
Oblaten wafers or edible wafer paper

Instructions

Begin by separating the whites from 3 large eggs and beating them until stiff peaks form.
Gradually add 1 1/4 cups of very finely ground sugar while continuing to beat, until the mixture is glossy and thick.
Continue mixing for about 45 minutes; nowdays, an electric mixer will help but a stand mixer does the job well.
Fold in 2 1/2 cups of finely ground almonds and 4 1/2 ounces of grated or very finely chopped dark chocolate (at least 60% cocoa is recommended for a more authentic flavor).
Gently combine to keep the batter airy.
Use wafer paper (Oblaten) as a base: spread the mixture onto the wafers in biscuit shapes (like small elongated ovals), about 3/8 inch thick.
Arrange on a baking tray and bake at a low temperature, around 285°F (140°C), for about 25–30 minutes until set but not overly browned.
Let cool before removeing from the wafers and serving.

Estimated Calories

130 per serving

Cooking Estimates

You’ll spend about 15 minutes preparing the ingredients and batter, then the cookies bake for 25–30 minutes. Each serving has about 130 calories, and you get around 20 cookies from this recipe.

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.