Recipe Manuscript

Süße Weiße Rüben

Name: Süße Weiße Rüben
Prep time: PTPT15M
Cook time: PTPT15M
Yield: 4
Cuisine: European
Ingredients: 800 g white turnips (or substitute with mild turnips or small white beets); 1 teaspoon caraway seeds; Boiling water; 30 g butter; 30 g flour; 200 ml beef broth; Salt, to taste; Optional: 200 g cooked lamb, veal, or fresh pork (sliced or diced)

"Sweet White Turnips"

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 Beginner Dinner Lunch

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

Süße Weiße Rüben

"Die geschälten blättlich oder länglich oder auch würflig geschnittenen Rüben mit etwas Kümmel begieße man mit siedendem Wasser, wasche sie, wenn sie ein Weilchen darin gelegen, wieder heraus, und seze sie mit heißem Wasser aufs Feuer, wo sie ohne Deckel weich kochen müssen. Dann mache man eine Einbrenn, verdünne selbe mit Rindsuppe, schütte die abgeseihten Rüben hinein, und lasse sie noch eine Weile dämpfen. Man mischt auch gern Schöpfen- oder Lammfleisch, auch frisches Schweinfleisch darunter, oder belegt die Rüben mit demselben."

English Translation

"The peeled turnips, cut into slices, lengthwise pieces, or even cubes, are sprinkled with a little caraway seeds, poured over with boiling water, and washed after they have soaked in it for a while. Then put them on the fire with hot water, where they must cook until soft without a lid. Next, make a roux, thin it with beef broth, pour in the drained turnips, and let them simmer for a while. It is also common to mix ladle or lamb meat, or even fresh pork, with them, or to top the turnips with it."

Note on the Original Text

This recipe, written in mid-19th century German, employs the concise, informal directions typical of its time: no explicit measurements, and a presumption of basic kitchen know-how. Ingredients and steps are stated in sequence, and techniques such as 'Einbrenn' (a roux) are named with the expectation that the reader is familiar with the process. Occasionally, historical spelling (e.g. 'seze' for 'setze,' 'Einbrenn' for roux) may differ from modern German, and ingredient choices reflect both tradition and seasonal availability. The writing encourages improvisation—integral to home cooking of the era.

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 the mid-19th century Viennese cookbook 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen,' published in 1850. Its author, Marianka, was a professional cook in a noble household and compiled her collection to guide both refined and everyday cooks in creating elegant and traditional Austrian and Bohemian fare, especially in times when resources might be limited. 'Süße weiße Rüben' (Sweet White Turnips) reflects the pragmatic yet inventive spirit of house cooking in this era—balancing hearty root vegetables, subtle seasoning, and the enriching addition of leftover meats, all brought together in a simple sauce. Such dishes were designed to be adaptable, nourishing, and budget-friendly, fitting for middle-class families facing economic pressures.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1850s Vienna, cooks would use a sharp kitchen knife or mandoline to slice the turnips, a large wooden or ceramic bowl for washing, and sturdy cast iron or copper pots for boiling and simmering both the vegetables and sauce. A wooden spoon would stir roux, and a slotted spoon or sieve might be used to drain the cooked turnips. The dish would be finished over an open hearth or stove, with serving platters made of ceramic or pewter.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

15 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

1.75 lbs white turnips (or substitute with mild turnips or small white beets)
1 teaspoon caraway seeds
Boiling water
2 tablespoons butter
1/4 cup flour
3/4 cup beef broth
Salt, to taste
Optional: 7 oz cooked lamb, veal, or fresh pork (sliced or diced)

Instructions

Peel about 1.75 pounds of white turnips (substitute with mild turnips or small white beets if turnips are not available).
Slice them into thin pieces, batons, or small cubes, as you prefer.
Place the sliced turnips in a bowl and add 1 teaspoon of caraway seeds.
Pour over enough boiling water to cover them, let stand for several minutes, then drain and rinse them well.
Transfer the rinsed turnips to a pot with fresh hot water, bring to a boil, and cook uncovered until they are just tender (about 10-15 minutes).
In a separate pan, prepare a light roux by melting 2 tablespoons of butter and stirring in 1/4 cup of flour until just golden.
Gradually whisk in 3/4 cup of beef broth to create a smooth, slightly thickened sauce.
Drain the cooked turnips and add them to the sauce.
Let the mixture simmer gently for a few more minutes so the flavors meld.
Optionally, stir in some cooked lamb, veal, or fresh pork, or layer slices of these meats over the finished dish to serve.

Estimated Calories

150 per serving

Cooking Estimates

It usually takes around 15 minutes to prepare the turnips and make the sauce, and about 15 minutes to cook everything. Each serving has about 150 calories if you add the optional meat. This recipe makes 4 servings.

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.