Recipe Manuscript

Marinierter Lachs

Name: Marinierter Lachs
Prep time: PTPT1H40M
Cook time: PTPT10M
Yield: 6
Cuisine: European
Ingredients: 900 g salmon, skin-on; 15 g salt; 30 ml neutral oil (sunflower or grapeseed); 250 ml mild white wine vinegar; 125 ml Mosel white wine (or other dry German Riesling); 2 lemon slices; 2 bay leaves; a few sprigs tarragon (or 1 tsp dried tarragon); 125 ml whole white peppercorns; ceramic or glass container

"Marinated Salmon"

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 Intermediate Dinner Lunch

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

Marinierter Lachs

"2 Pfund Lachs schneidet man, ohne ihn zu waschen, mit der Haut in 1 Zoll dicke Scheiben, salzt diese 1 Stunde lang ein, trocknet sie mit einem Tuche ab, bestreicht sie mit feinem Öl und brät sie schnell gar und bräunlich, was am besten auf einem Rost geschieht. Dann lege man die Scheiben in einen irdenen Topf, koche ½ Dt. nicht scharfen Essig und ¼ Dt. Moselwein, ½ Uze. Salz, 2 Citronenscheiben, 2 Lorbeerblätter, Dragon, ½ Dt weißen Pfeffer und gieße es abgekühlt über den Lachs, welcher in einem zu gebundenen Topfe bis zum Gebrauch aufbewahrt wird."

English Translation

"4. Marinated Salmon. Take 2 pounds of salmon and, without washing it, cut it with the skin into 1-inch thick slices. Salt these for 1 hour, then dry them with a cloth, brush them with fine oil, and grill them quickly until cooked and browned, which is best done on a grate. Then place the slices in an earthen pot, boil ½ pint of mild vinegar and ¼ pint of Moselle wine, ½ ounce salt, 2 lemon slices, 2 bay leaves, tarragon, and ½ pint of white pepper, and pour this, once cooled, over the salmon. The salmon should be kept in a covered pot until use."

Note on the Original Text

19th-century German recipes like this one are concise and expect a certain knowledge of kitchen practice. Quantities and timings are not always exact, and modern updated measurements, like metric grams and milliliters, are interpreted from old units (Pfund, Dt., Uze) for accuracy and ease. The spelling reflects period orthography (e.g., 'Citronen' for lemons). Instructions were often brief because the intended reader was a practiced home cook, familiar with the basics of curing, grilling, and marinating.

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 recipe comes from Henriette Davidis’ celebrated 'Praktisches Kochbuch', first published in 1845 and widely reprinted. Davidis was the Julia Child of 19th-century German cuisine, her books guiding generations of home cooks through everyday and festive fare. The late 19th century was a time of both tradition and innovation in German kitchens. Pickling and marinating were classic preservation methods, making this marinated salmon a dish that could be enjoyed days after preparation. Davidis’ audience was expected to cook with what was at hand, using seasonally available fish, and relying on both fresh and dried herbs.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Home cooks of the era would have used a sturdy kitchen knife for slicing, coarse salt for curing, linen towels for drying, and a wood- or coal-fired stove for cooking. The salmon would likely have been grilled on an iron grate or pan, and the marinade boiled in a heavy pot. For storing, a ceramic or stoneware pot with a close-fitting lid was the norm, ensuring a cool, dark environment for marinating the delicate fish until it was time to serve.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 40 mins

Cook Time

10 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

2 lbs salmon, skin-on
1/2 oz salt (about 1 tbsp)
2 tbsp neutral oil (sunflower or grapeseed)
1 cup mild white wine vinegar
1/2 cup Mosel white wine (or other dry German Riesling)
2 lemon slices
2 bay leaves
a few sprigs tarragon (or 1 tsp dried tarragon)
1/2 cup whole white peppercorns
ceramic or glass container

Instructions

Begin by slicing about 2 pounds (900 grams) of fresh salmon, skin-on, into 1 inch (2.5 cm) thick slices.
Do not wash the salmon.
Generously salt each piece and let them rest for 1 hour to cure slightly.
After an hour, pat the slices dry with a clean kitchen towel.
Brush the salmon slices with a light, neutral oil—sunflower or grapeseed work well.
Quickly grill or pan-sear the slices over high heat until just cooked through and nicely browned, ideally using a grill rack for that authentic touch.
While the salmon cools, prepare the marinade: bring 1 cup mild vinegar (such as white wine vinegar) and 1/2 cup Mosel white wine to a boil with 1/2 ounce salt, 2 slices of lemon, 2 bay leaves, a few sprigs of tarragon (or substitute with dried if fresh is unavailable), and 1/2 cup whole white peppercorns.
Let this mixture cool to room temperature.
Arrange the cooked salmon slices in a ceramic or glass container, pour the cooled marinade over them, ensuring all pieces are submerged, and cover tightly.
Store in the refrigerator.
Let marinate for at least a day before serving for optimal flavor.

Estimated Calories

350 per serving

Cooking Estimates

You need about 15 minutes to slice and salt the salmon, then let it rest for 1 hour. Cooking the salmon takes about 10 minutes, and making the marinade and assembling everything takes another 15 minutes. Most of the time is passive while the salmon marinates for at least a day in the fridge.

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.