Semmelkren
"Zwei Löffel voll geriebener Kren und eben so viel Semmelbröseln werden mit einigen Löffeln voll kochender Suppe begossen, und eine Weile stehen gelassen, dann guter Essig gegeben, wohl gezuckert, und zulezt wird oben etwas feines Oel darauf gegossen."
English Translation
"Semmelkren. Two spoonfuls of grated horseradish and just as much breadcrumbs are moistened with a few spoonfuls of boiling broth and left to stand for a while, then good vinegar is added, well sweetened, and finally a little fine oil is poured on top."
Note on the Original Text
The recipe is succinct and assumes the cook’s familiarity with basic preparations. Quantities are given in spoons (Löffel), a common historical unit, and essentials like boiling the stock are implied rather than detailed. Spelling and phrasing reflect mid-19th-century German. 'Semmel' refers to a white bread roll (bun), while 'Kren' is the Austrian word for horseradish. Directions are brief, typical for period cookbooks, relying on the cook’s intuition and experience to judge textures and tastes.
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
Semmelkren hails from the mid-19th-century Austrian and Bohemian culinary tradition, as recorded by Marianka, the personal cook of Hans-Jörgel von Gumpoldskirchen. Her 1850 cookbook was written for both grand and modest tables and prized practical, flavorful recipes that could stretch ingredients during expensive times. This recipe embodies resourcefulness and regional flavours: pungent horseradish (a Central European staple) meets humble bread in a thrifty, punchy relish. It provided an economical yet lively accent to plain boiled meats, reflecting both the frugality and ingenuity of the era’s home cooks.
In Marianka’s kitchen, Semmelkren would have been made with a heavy grater for the horseradish, a mortar and pestle or simply hands for crumbling the bread, and a sturdy mixing bowl. The boiling broth would be ladled from a simmering cauldron or pot over the fire. Vinegar, sugar, and oil would be added directly and mixed with a wooden spoon. No special equipment—just the robust, practical tools of a 19th-century home kitchen.
Prep Time
10 mins
Cook Time
0 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
- 0.7 oz freshly grated horseradish (or jarred horseradish as substitute)
- 0.7 oz white breadcrumbs (from a fresh or stale white roll/bun)
- 2–2.5 fl oz boiling beef or chicken broth (or vegetable stock for vegetarians)
- 1–2 teaspoons good-quality vinegar (such as white wine or apple cider vinegar)
- 1–2 teaspoons white sugar (to taste)
- 1–2 teaspoons sunflower oil or light olive oil
Instructions
- To prepare Semmelkren as described in the 1850 recipe, finely grate about 2 tablespoons (roughly 0.7 oz) of fresh horseradish and mix with an equal amount (0.7 oz) of fresh white breadcrumbs.
- Place these in a bowl and pour over about 4–5 tablespoons (2–2.5 fl oz) of boiling clear broth, ideally beef or chicken stock.
- Allow the mixture to sit for a few minutes so the breadcrumbs soften and everything becomes a homogenous paste.
- Season the mixture with a generous splash of good-quality vinegar (about 1–2 teaspoons, to taste) and add sugar to balance the sharpness (1–2 teaspoons, or as preferred).
- Just before serving, drizzle a little fine oil (such as sunflower or light olive oil) over the top.
- Serve immediately, best as a sharp, warming condiment to boiled meats or sausages.
Estimated Calories
80 per serving
Cooking Estimates
Preparing Semmelkren takes about 10 minutes. There's no actual cooking required—just mixing, soaking, and seasoning. One batch makes enough for 2 small servings. Each serving contains around 80 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.
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