Recipe Manuscript

Vierfarbiger Eierkuchen, Statt Eines Auflaufes Zu Geben

Name: Vierfarbiger Eierkuchen, Statt Eines Auflaufes Zu Geben
Prep time: PTPT25M
Cook time: PTPT20M
Yield: 4
Cuisine: European
Ingredients: 6 large eggs; 375 ml (1½ cups) milk; 225 g (1½ cups) plain flour; 2 tbsp sugar (for batter); Pinch of salt; Food-grade cochineal or 2 tbsp beet juice (red color); 50 g cooked spinach, blended (green color, or a few drops green food coloring); 2 tbsp grated chocolate or cocoa powder (brown color); For vanilla cream: 2 egg yolks, 250 ml milk, 2 tbsp sugar, 1 tbsp cornstarch, vanilla extract, pinch of salt; For chocolate cream: 45 g (1½ oz) dark chocolate, 250 ml milk, ½ tbsp cornstarch, sugar, pinch of salt, 2 egg whites; 2–3 tbsp apple jelly (pale/clear); 2–3 tbsp preserved red currants (or substitute with tart jam); Caster sugar, for sprinkling and glazing; Well-drained preserved cherries, for garnish; Butter, for frying

"Four-Colored Pancakes, Instead Of A Casserole"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Advanced Dessert

Vierfarbiger Eierkuchen, Statt Eines Auflaufes Zu Geben

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Vierfarbiger Eierkuchen, Statt Eines Auflaufes Zu Geben

"Den um ein Drittel vermehrten Eierkuchenteig Nr. 12 teilt man in vier Teile. Einen färbt man mit Cochenille rot, den zweiten mit Spinatmatte grün den dritten mit geriebener Schokolade braun und den vierten Teil läßt man ungefärbt. Bevor man aus dieser Masse nun vier Eierkuchen bäckt, bereitet man die Füllungen vor, welche für den roten Eierkuchen aus einem dicken Vanillecreme (2 Eidotter, 1 Tasse Milch, 2 Löffel Zucker, 1 Löffel Stärke, Vanille, Salz) für den grünen Eierkuchen aus Schokoladecreme 1¹⁄₂ Uzn Schokolade, 1 Tasse Milch, ¹⁄₂ Löffel Stärke, etwas Zucker, Salz und Eiweiß der zwei Eidotter der Vanillecreme) bestehen. Den braunen Eierkuchen belegt man mit hellfarbigem Apfelgelee, den gelben mit roten eingemachten Jo= hannissbeeren. Man rollt die bestrichenen Eierkuchen nach dem Backen sofort auf, schneidet sie in der Mitte durch, bestreut sie mit Zucker, glasiert sie mit glühender Schaufel und umkränzt sie mit abgetropften eingemachten Kirschen, bevor man sie zu Tisch gibt."

English Translation

"The pancake batter from recipe no. 12, increased by one third, is divided into four parts. One is colored red with cochineal, the second green with spinach juice, the third brown with grated chocolate, and the fourth part is left uncolored. Before baking four pancakes from this mixture, prepare the fillings: for the red pancake, a thick vanilla cream (2 egg yolks, 1 cup milk, 2 tablespoons sugar, 1 tablespoon starch, vanilla, salt); for the green pancake, chocolate cream (1½ ounces chocolate, 1 cup milk, ½ tablespoon starch, some sugar, salt, and the egg whites of the two egg yolks from the vanilla cream). The brown pancake is spread with light-colored apple jelly, and the yellow one with red preserved currants. After baking, roll up the filled pancakes immediately, cut them in half, sprinkle with sugar, glaze with a hot shovel, and surround them with well-drained preserved cherries before serving."

Note on the Original Text

Recipes from Davidis' era were concise, assuming the cook's familiarity with basic procedures and quantities. Exact temperatures, timings, and quantities were often omitted or referenced from earlier recipes within the same book, as with 'Eierkuchenteig Nr. 12.' Ingredients like cochineal and apple jelly were common pantry items, while vibrant colors reflected 19th-century delight in visual presentation. Language is quaint, with terms like 'Eierkuchen' (pancake) and 'Auflauf' (pudding/oven-bake), and instructions are sparse but charmingly evocative.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This charming and vibrant recipe comes from "Henriette Davidis praktisches Kochbuch," one of the most influential German cookbooks for home and professional cooks in the 19th century. Originally published in the late 1800s in Milwaukee for German-speaking Americans, Davidis' cookbooks bridged Old World culinary traditions and New World practicality. The 'vierfarbiger Eierkuchen'—literally 'four-colored egg cake'—is a dazzling centerpiece, blending German pancake heritage with playful color, texture, and flavor, perfect for a festive table. Such dishes reflect late 19th-century culinary sophistication and the tendency toward elaborate presentation in upper-middle-class households.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, cooks would have used a sturdy whisk or wooden spoon to mix the batter, and fine sieves for sifting ingredients. Pancakes (Eierkuchen) were typically fried in cast iron pans over a wood or coal stove. Creams for filling were prepared in small enamel or copper saucepans, stirred constantly to prevent scorching. The signature glazed finish was achieved by sprinkling sugar and briefly caramelizing it with a red-hot flat metal spatula or shovel, and everything arranged on ornate serving platters.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

20 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

6 large eggs
1 1/2 cups (12 fl oz) milk
1 1/2 cups (8 oz) plain flour
2 tbsp sugar (for batter)
Pinch of salt
Food-grade cochineal or 2 tbsp beet juice (red color)
1 3/4 oz (about 1/3 cup) cooked spinach, blended (green color, or a few drops green food coloring)
2 tbsp grated chocolate or cocoa powder (brown color)
For vanilla cream: 2 egg yolks, 1 cup (8 fl oz) milk, 2 tbsp sugar, 1 tbsp cornstarch, vanilla extract, pinch of salt
For chocolate cream: 1 1/2 oz dark chocolate, 1 cup (8 fl oz) milk, 1 1/2 tsp cornstarch, sugar, pinch of salt, 2 egg whites
2–3 tbsp apple jelly (pale/clear)
2–3 tbsp preserved red currants (or substitute with tart jam)
Caster sugar, for sprinkling and glazing
Well-drained preserved cherries, for garnish
Butter, for frying

Instructions

Begin by preparing a standard German Eierkuchenteig (pancake batter), increasing the original amount by a third.
Use about 6 large eggs, 1 1/2 cups (12 fl oz) milk, 1 1/2 cups (8 oz) plain flour, a pinch of salt, and 2 tbsp sugar.
Beat well until smooth.
Divide the batter into four equal portions.
Tint one part red using food-grade cochineal or beet juice, another green with blended cooked spinach (or green food coloring), the third part brown using 2 tbsp unsweetened cocoa or grated chocolate, and leave the fourth plain.
Just before frying, prepare the fillings: For the red (cochineal) pancake, make a thick vanilla cream by whisking 2 egg yolks, 1 cup (8 fl oz) milk, 2 tbsp sugar, 1 tbsp cornstarch, a pinch of salt, and vanilla extract.
Simmer gently until set, then cool.
For the green (spinach) pancake, prepare a chocolate cream by gently heating 1 1/2 oz dark chocolate with 1 cup (8 fl oz) milk, 1 1/2 tsp cornstarch, sugar and salt to taste, then whisk in the 2 leftover egg whites from the vanilla cream until smooth and glossy.
Fry each colored batter in a lightly buttered pan, making four thin pancakes.
While warm, spread the red pancake with vanilla cream, the green with chocolate cream, the brown pancake with pale apple jelly, and the plain pancake with preserved red currants.
Immediately roll each pancake up, cut in half, and arrange cut sides up.
Sprinkle with caster sugar and glaze quickly with a hot metal spatula.
Garnish the platter with well-drained preserved cherries before serving.

Estimated Calories

315 per serving

Cooking Estimates

It takes about 25 minutes to prepare and 20 minutes to cook these colorful German pancakes. Each serving has approximately 315 calories. 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.