Stockfisch In Der Milchrahmsos
"Stockfish In Creamy Milk Sauce"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Stockfisch In Der Milchrahmsos
"Man dünstet den rein gehäuteten und gesalzenen Stockfisch mit etwas Butter, bis er recht kernig wird, gibt dann in ein Reindl ein Stück Butter, ein paar Löffel voll fein geriebene Semmelbröseln, auf 2 Pfund Stockfisch ½ Seitel Rahm, ein wenig klein geschnittenes Petersilkrautel, Limonienschalen, etwas Muskatblüthe und Safran; läßt es unter einander gut aufsieden, richtet den Stockfisch in eine Schüssel und gibt die Sos darüber."
English Translation
"The thoroughly skinned and salted stockfish is steamed with a little butter until it becomes quite firm. Then, in a pan, add a piece of butter, a few spoonfuls of finely grated breadcrumbs, for every 2 pounds of stockfish half a pint of cream, a little finely chopped parsley, lemon peel, some mace, and saffron; let it all come to a good boil together, arrange the stockfish in a dish, and pour the sauce over it."
Note on the Original Text
Recipes of this era were typically brief, presuming significant culinary know-how on the part of the reader. Quantities were often given in loose measurements ('a few spoonfuls,' 'a piece of butter'), and instructions focused on sequence rather than detail. The original script employs terms like 'Reindl' (a shallow metal pan) and 'Rahm' (cream), plus period spellings such as 'Petersilkrautel' for parsley. There is no explicit cooking time or temperature—these were left to the cook's intuition honed by experience.
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 mid-19th century Austria, extracted from the 1850 cookbook of Marianka, the personal cook ('Mundköchin') of Hans-Jörgel of Gumpoldskirchen. The cookbook aimed to offer both refined high-table fare and affordable, tasty home cooking suitable for middle-class households during economically challenging times. Stockfish dishes like this one were common throughout central Europe, particularly during Lent or fasting days when meat was restricted. The milk and cream sauce emphasizes Central European tastes for rich, dairy-based preparations enlivened with imported spices and local herbs. Lemon, mace, and saffron would have imported an exotic elegance even to simple fish.
In 1850s Austria, the preparation would have involved a heavy iron or copper pot for simmering the fish, a separate pan (often tin-lined) for making the sauce, and a sturdy wooden spoon. Fine graters would be used for zesting lemon and grating whole spices. A serving bowl or deep platter showcased the finished dish at table. An open hearth or wood-fired cast iron range would provide the heat, and basic knives, linen towels, and possibly a mortar for pounding spices rounded out the essential kitchen kit.
Prep Time
20 mins
Cook Time
20 mins
Servings
4
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 pounds stockfish (dried cod, skinless, boneless if possible)
- salt, for soaking fish
- 4 tablespoons butter (split into two 2-tablespoon portions)
- 3–4 tablespoons fine white breadcrumbs (about 1–1.5 ounces)
- 1 cup heavy cream (36% fat, or substitute with double cream if desired)
- 1/3 ounce (about 1/4 cup) fresh parsley, finely chopped
- zest of 1 unwaxed lemon (or a few thin pieces, to taste)
- pinch of ground mace (or substitute with grated nutmeg)
- small pinch of saffron threads
Instructions
- Begin by soaking salted, skinless dried cod (stockfish) in cold water for 1–2 days, changing the water several times, until softened and much of the salt is removed.
- Drain the fish, then gently sauté it in about 2 tablespoons of butter over low heat, just until it becomes firm but tender.
- Separately, in a saucepan, melt another 2 tablespoons butter and add 3–4 tablespoons (about 1–1.5 ounces) of fine breadcrumbs, toasting lightly.
- For 2 pounds (900 g) of fish, pour in 1 cup of heavy cream.
- Add a small handful of chopped parsley, a few strips of lemon zest (from unwaxed lemon), a pinch of ground mace (or nutmeg as substitute), and a small pinch of saffron for color and aroma.
- Bring to a gentle simmer, stirring.
- Arrange the warm stockfish in a serving dish and pour the hot cream and breadcrumb sauce over it.
- Serve immediately, accompanied by bread or simple side dishes.
Estimated Calories
470 per serving
Cooking Estimates
You will spend most of your time soaking the fish, but actual hands-on prep and cooking are quick. This recipe makes enough for 4 servings. Each serving contains about 470 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.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes