Zwetschkenkompot
"Plum Compote"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Zwetschkenkompot
"Man kann dazu jede Art von größeren reifen Pflaumen nehmen. Man übergießt sie mit siedendem Wasser, um sie leichter schälen zu können, drückt die Kerne heraus, gibt die Zwetschken in eine Kasserole, bestreut sie stark mit Zucker, Zimmt und klein geschnittener Citronenschale, und kocht sie ganz langsam weich, wobei man aber darauf Acht geben muß, daß sie ganz bleiben. Sind sie dann etwas abgekühlt, so gibt man selbe auf die Kompotschale. Die Soß, wenn sie dünn ist, wird noch etwas eingesotten, und dann darüber gegeben. Zulezt streut man auch Zimmt und länglich geschnittene Limonienschalen darüber."
English Translation
"You can use any kind of larger, ripe plums for this. Pour boiling water over them to make peeling easier, remove the pits, put the plums in a casserole dish, sprinkle generously with sugar, cinnamon, and finely chopped lemon peel, and cook them very slowly until soft, making sure they stay whole. Once they have cooled a bit, place them in the compote bowl. If the sauce is thin, let it boil down a little more, then pour it over the fruit. Finally, sprinkle cinnamon and thinly sliced lemon peel on top."
Note on the Original Text
The recipe is typical of the mid-19th-century style: concise, narrative, and assuming a practical cook with plenty of experience, rather than a beginner needing step-by-step detail. Older German spelling and terms like 'Zwetschken' (plums), 'Citronenschale' (citron/lemon peel), and 'Kasserole' (saucepan) reflect Austrian dialect and period orthography. Instructions prioritize intuition and judgement rather than precise timings or measurements, as was standard in the era’s recipes.
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 Zwetschkenkompot recipe hails from the 1850 edition of 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen,' a Viennese cookbook that artfully blends refined and homely Austrian and Bohemian culinary traditions. Marianka, the personal cook for the gentleman Hans-Jörgel of Gumpoldskirchen, compiled the knowledge and everyday expertise of mid-19th-century Central European kitchens. The recipes were designed both for elegant tables and for economical home cooking during difficult times, mirroring the social and gastronomic dynamics of Austria in the years around 1850. The compote reflects the period’s penchant for simple yet decorative fruit desserts, often elevated with spices and citrus.
Plums were likely blanched in a large kettle or pot for peeling, then simmered gently in a copper or enameled casserole over a wood or coal-fired stove. Cooks used sharp fruit knives for peeling and slicing, and kept a keen eye to prevent overcooking. The final compote was presented in an elegant glass or porcelain bowl, with the syrup thickened through gentle reduction in a pan, and a dusting of spice applied with a small spoon or even the fingertips.
Prep Time
15 mins
Cook Time
25 mins
Servings
6
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
- 2.2 lbs ripe plums (Zwetschken or other large plum variety)
- Boiling water (enough to cover the fruit for blanching)
- 7–9 oz granulated sugar (to taste)
- 1–2 tsp ground cinnamon
- Zest of 1 untreated lemon (use citron if available as in original, or unwaxed lemon)
- Additional cinnamon for garnish
- Extra lemon zest cut into fine strips for garnish
Instructions
- To prepare a Zwetschkenkompott in the spirit of Marianka’s 1850 recipe, choose about 2.2 lbs of ripe, large plums (Zwetschken or other suitable varieties).
- Begin by pouring boiling water over the fruit to loosen the skins, then peel them gently and remove the stones.
- Place the peeled, pitted plums in a wide saucepan or casserole.
- Generously sprinkle with about 7–9 oz of granulated sugar, 1–2 teaspoons of ground cinnamon, and the finely sliced zest of one untreated lemon.
- Cook the fruit very slowly on low heat, stirring occasionally and taking care to keep the plums intact.
- Allow them to soften but not break apart.
- When just tender, remove the pan from the heat and let the compote cool slightly before transferring the fruit to a serving bowl.
- If the cooking syrup is too liquid, gently boil it down until thickened, then pour over the fruit.
- Finish by dusting with extra cinnamon and garnishing with thin strips of lemon zest.
- Serve at room temperature or lightly chilled.
Estimated Calories
180 per serving
Cooking Estimates
You will need about 15 minutes to prep the plums and gather ingredients. Cooking the compote slowly will take around 25 minutes. Each serving contains about 180 calories. This 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.
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