Zuckererbsen In Schoten
"Die gereinigten und gewaschenen Schotchen werden im Wasser überkocht, geschnitten und dann mit Butter und fein geschnittener Petersil gedünstet. Wenn sie vollends weich sind, stäube man etwas Mehl daran, lasse es anlaufen, und dünste das Gericht mit guter Rindsuppe nochmals auf. Man kann die gesottenen Schotchen auch blos mit Semmelbröseln bestreuen und mit heißem Butter abschmalzen."
English Translation
"The cleaned and washed pods are parboiled in water, cut, and then sautéed with butter and finely chopped parsley. When they are completely soft, sprinkle a little flour over them, let it cook, and then stew the dish again with good beef broth. You can also simply sprinkle the cooked pods with breadcrumbs and drizzle with hot butter."
Note on the Original Text
The recipe is written in the succinct, guidance-heavy style common to mid-19th-century cookbooks, which assumed a certain level of kitchen knowledge. There are very few precise measurements; readers were expected to know appropriate amounts, quantities, and cooking times by experience. Words like 'Schotchen' (or 'Schoten') refer to the pods of the peas. 'Lasse es anlaufen' is an old-fashioned phrase that means to let something cook until it just begins to brown or blend with fat. The language and spelling demonstrate regional and period-specific German, including culinary terms perhaps less familiar to today's home cooks.
Title
Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)
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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 delightful recipe hails from 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', a renowned Viennese cook whose 1850 cookbook celebrated both the refined world of noble dining and the comforting traditions of Austrian and Bohemian home cooking. Published during a time of political and social change in mid-19th-century Vienna, the book was intended to provide affordable yet tasty dishes for households navigating economic challenges. The dish itself, 'Zuckererbsen in Schoten,' showcases sugar peas in their pods—a popular, seasonal ingredient—prepared simply to let their delicate sweetness shine, with butter, parsley, and beef broth lending a subtle depth. It reflects an era where economy, seasonality, and resourcefulness were key virtues in everyday cooking, yet with enough elegance to please at a well-appointed table.
In the 1850s Austrian kitchen, such a recipe would have been made over a wood or coal-fired stove, using sturdy iron or copper pots for blanching the peas and a heavy frying pan or sauté pan for finishing the dish. A wooden stirring spoon, a sharp kitchen knife for chopping parsley and trimming the peas, and a simple ladle for handling the broth would have been essential. Breadcrumbs would likely have been homemade, grated from day-old bread. A fine sieve or slotted spoon may have been used to blanch and drain the peas.
Prep Time
10 mins
Cook Time
15 mins
Servings
4
Ingredients
- 1 pound fresh sugar snap peas (Zuckererbsen in Schoten) or substitute with mangetout/snow peas
- 2 tablespoons unsalted butter (plus extra 1 1/2 tablespoons for alternative method)
- 2 tablespoons fresh parsley, finely chopped
- 1–2 teaspoons plain wheat flour
- 1/3 cup beef broth (or good vegetable broth for a vegetarian option)
- 2 tablespoons white breadcrumbs (for alternative method)
- Salt and black pepper to taste
Instructions
- Begin by washing and trimming about 1 pound of fresh sugar snap peas (Zuckererbsen in Schoten).
- Bring a pot of water to a boil, then briefly blanch the prepared peas for about 2–3 minutes until just tender.
- Remove, drain, and slice the pods into bite-sized pieces.
- In a large pan, melt 2 tablespoons of unsalted butter over medium heat.
- Add a small handful (around 2 tablespoons) of finely chopped fresh parsley, stirring until fragrant.
- Add the blanched, sliced peas, stirring gently, and let them cook together, covered, over low heat, for about 5–8 minutes until the peas are soft.
- Sprinkle about 1–2 teaspoons of plain flour over the mixture, stirring so the flour combines with the butter and vegetables.
- Allow it to cook gently until the flour just starts to 'run' (lightly brown and blend).
- Then, pour in about 1/3 cup of good-quality beef broth (Rindsuppe), letting everything simmer together for another 3–5 minutes until the sauce thickens and the peas are tender.
- Taste for seasoning before serving.
- Alternatively, once blanched, you can simply toss the peas with a generous spoonful of toasted white breadcrumb (about 2 tablespoons) and sizzle with about 1.5 tablespoons of hot butter poured on top for a simple, rustic finish.
Estimated Calories
100 per serving
Cooking Estimates
You will spend around 10 minutes getting the peas ready and blanching them. Cooking everything in the pan takes about 10–15 minutes. Each serving has approximately 100 calories, and this recipe serves 4 people.
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