Recipe Manuscript

Weiße Klare Fischsuppe

Name: Weiße Klare Fischsuppe
Prep time: PTPT25M
Cook time: PTPT1H
Yield: 6
Cuisine: European
Ingredients: 500 g small freshwater fish (whole or trimmings/heads/tails; can substitute with white fish like perch or carp); 200 g cleaned, skinned frog legs (optional; substitute with extra fish); 2-3 carrots (200 g), peeled and chopped; 1 small celeriac (celery root, 150 g), peeled and chopped; 1 leek (100 g), cleaned and sliced; Small bunch of parsley (30 g), roughly chopped; 100 g fresh mushrooms, preferably champignons (optional); 3-4 whole cloves; 10 whole black peppercorns; 0.5 g grated mace (or substitute with nutmeg); 10 g fresh ginger, peeled and sliced; 50 g unsalted butter; 8 large eggs; 1.2 liters clear pea broth (or substitute light vegetable stock); (Optional) 100-200 g cleaned turtle meat for poaching

"White Clear Fish Soup"

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 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

Weiße Klare Fischsuppe

"Man nimmt kleine Fische, Frösche, die Köpfe und mancherlei Abfälle großer Fische, Wurzelwerk und Kräutel (Goldmöhren, Zeller, Pore, Petersil), allenfalls auch Schampignons, dann Gewürze (ganze Nelken, Pfefferkörner, Muskatblüh, 1 Stück Ingwer), läßt Alles in einer Rein oder Kasserole mit einem Stück Butter auf Kohlenfeuer langsam schwitzen, gibt noch 8 Eier dazu, und füllt es mit klarer Erbsenbrühe auf. So läßt man es langsam fortsieden, und seihet es zuletzt durch eine Serviette zu beliebigem Gebrauche rein ab. Man kann auch Schildkröten darin sieden, um sie wie immer zu verwenden. Diese Suppe kann man auch wie die Erbsensuppe zu verschiedenen Speisen verwenden."

English Translation

"Take small fish, frogs, the heads and various scraps of large fish, root vegetables and herbs (golden carrots, celery, leek, parsley), optionally also mushrooms, then spices (whole cloves, peppercorns, mace, a piece of ginger). Let everything sweat slowly in a pot or casserole with a piece of butter over a coal fire, then add 8 eggs and pour in clear pea broth. Let it simmer slowly, and finally strain it through a napkin for any desired use. You can also cook turtles in it to use them as usual. This soup can also be used like pea soup for a variety of dishes."

Note on the Original Text

The recipe is given as a concise narrative, typical of 19th-century culinary writing, where exact measurements were rare and kitchen practices assumed a certain level of professional intuition. Lists are embedded within the text and order of operations is implied rather than explicitly sequenced. Spelling and language can appear antiquated (e.g., 'Zeller' for celeriac, 'Pore' for leek, 'Muskatblüh' for mace), and terms such as 'Rein' refer to period-specific cookware. The use of eggs to enrich and clarify the broth reflects French-influenced techniques popular in Central European kitchens 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, 'Weiße klare Fischsuppe,' is drawn from a Viennese cookbook published in 1850, attributed to Marianka, the personal cook to Hans-Jörgel von Gumpoldskirchen. The work was intended for middle-class Austrian and Bohemian households during economically challenging times, providing tasty yet frugal meals suitable both for lavish tables and everyday fare. The recipe springs from an era when resourcefulness in the kitchen was key: no part of the fish went to waste, and a variety of proteins, even frogs and turtles, could grace the family pot. This was also a time when clear, elegant broths formed the backbone of high cuisine, yet the same technique could be adapted to more humble ingredients, reflecting the versatility expected of a professional household cook.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the mid-19th century, this soup would have been prepared in a heavy iron or copper pot or 'Rein' (a wide-mouthed, flat pan), often over a coal or wood-fired stove, since precise temperature control was managed by shifting the pot closer or further from the embers. Vegetables and fish were roughly chopped with a large kitchen knife; straining was done through a folded linen napkin or fine-weave muslin cloth draped over a large bowl, achieving the prized clarity of such broths. Simple wooden or iron spoons were used for stirring.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

1 hr

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 lb 2 oz small freshwater fish (whole or trimmings/heads/tails; can substitute with white fish like perch or carp)
7 oz cleaned, skinned frog legs (optional; substitute with extra fish)
2-3 carrots (7 oz), peeled and chopped
1 small celeriac (celery root, 5 oz), peeled and chopped
1 leek (3.5 oz), cleaned and sliced
Small bunch of parsley (1 oz), roughly chopped
3.5 oz fresh mushrooms, preferably champignons (optional)
3-4 whole cloves
10 whole black peppercorns
0.02 oz grated mace (or substitute with nutmeg)
0.35 oz fresh ginger, peeled and sliced
1 3/4 oz unsalted butter
8 large eggs
5 cups clear pea broth (or substitute light vegetable stock)
(Optional) 3 1/2 to 7 oz cleaned turtle meat for poaching

Instructions

Begin by selecting around 1 lb 2 oz of small, whole freshwater fish, or fish trimmings (such as heads or tails from larger fish).
If you're feeling adventurous, add cleaned and skinned frog legs (about 7 oz) if they are available, or substitute with more fish.
Place these into a large pot (about 4 quarts capacity), along with roughly chopped root vegetables: 2-3 carrots (7 oz), 1 celery root (5 oz), 1 leek (3.5 oz), and a small bunch of parsley (1 oz).
Optionally, add about 3.5 oz of fresh mushrooms such as champignons.
Add whole spices: 3-4 cloves, 10 whole black peppercorns, a pinch (about 0.02 oz) of grated mace, and a 3/4 inch piece (0.35 oz) of peeled ginger.
Dot the mix with about 1 3/4 oz of unsalted butter.
Set the pot over gentle heat, and sweat the ingredients for 20-30 minutes, stirring occasionally, until softened but not browned.
Crack in 8 large eggs, letting them just break into the pot (do not over-stir).
Pour in about 5 cups of clear vegetable stock, ideally made from peas (pea broth), or substitute with a light vegetable broth if pea stock is unavailable.
Cover and simmer gently over low heat for 45-60 minutes.
Strain the broth through a double layer of cheesecloth or a fine muslin towel for a crystal-clear finish.
Discard solids.
Serve hot as a refined, delicate soup, or reserve for use as a base in other elegant preparations.
Optional: For a celebratory twist, you may poach small pieces of cleaned turtle meat in the broth.

Estimated Calories

150 per serving

Cooking Estimates

Preparing this soup takes about 25 minutes, including cleaning and chopping vegetables and fish. Cooking takes around 1 hour, with time to sweat the ingredients and simmer the broth gently. Each serving has about 150 calories, and the recipe makes 6 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.