Recipe Manuscript

Die Grieß Nudlen Zumachen

Name: Die Grieß Nudlen Zumachen
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 4
Cuisine: European
Ingredients: 50g butter or lard (schmalz) for frying; 2-3 eggs; 1-2 tbsp wheat flour (approximately 15-30g); 150g fine semolina; 1L whole milk; 20g butter or 1 tbsp schmalz for the milk; Pinch of salt; 1-2 tsp sugar; 1/2 tsp ground nutmeg

"How To Make Semolina Noodles"

1696

From the treasured pages of Koch Puech

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1696

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Die Grieß Nudlen Zumachen

"röst auf Butter.n ab. oder nim schmalz, und dan schlage Ayen und rühr man anthon, soviel man will, hernach rüer man grieß darein, selbig aber daß es Lang mischt und dück ist. es mueß sein wie ein dünner schmalz Nudel daig, doch roh bindet, und hernach laß mans mit ein wenig salz und spicerey auf ein dellerl flach, als dan lange Nudl darvon in die siedende millich, und lege auch ein schmalz dazu, süße Musscaten aber. soll millich haben, Domit die Nudlen schön können, sezen es auf ein glut, hernach trag es aber vorsichtig, wan es aber kochen will aufs gluth anheben. In ein süße, und richt es auf die schüßl, und gib es auf die tafel. seÿ aber vorsicht."

English Translation

"Roast on butter. Or take lard, then beat eggs and stir in as much as you want, then stir in semolina, mix it well so it is long and thick. It must be like a thin noodle dough made with lard, yet raw and binding. Then, with a little salt and spices, flatten it on a plate, and then make long noodles from it into simmering milk, and add some lard, and a little sweet nutmeg. The milk must be sweet, so the noodles turn out well. Place it over the heat, then carefully remove it when it wants to boil. Serve it in sweet (milk), and arrange it in a bowl, and bring it to the table. Be careful."

Note on the Original Text

The recipe's language is typical of late 17th-century German manuscripts: sparse on quantities, free with verbs, and utterly reliant on the cook's intuition and experience. The spelling (e.g., 'mueß' for 'muss', 'Ay' for 'Ei', 'grieß' for 'Grieß', 'millich' for 'Milch') reflects the fluid orthography of the era, before German spelling was standardized. Rather than step-by-step instructions, cooks were given a loose narrative, with tips on texture and consistency—'lang mischt und dück ist' signals the ideal dough: long and thick. Much is left to taste and judgment, making a direct translation both a challenge and a joy for today's cooks!

Modern Kitchen Interpretation

Recipe's Origin

Koch Puech - Click to view recipe in book

Title

Koch Puech (1696)

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

Writer

Unknown

Era

1696

Publisher

Unknown

Background

A sumptuous journey for the adventurous palate, this splendid 17th-century cookbook boasts over 1,350 rare and prized recipes—ranging from hearty pies and luscious cakes to savory aspics, exquisite soups, and creative fish dishes. A true treasure trove for any culinary enthusiast seeking both variety and sophistication.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a rather mysterious manuscript cookbook, penned anonymously in 1696 in a German-speaking land. The book is a treasure trove of over 1350 recipes, and it offers a fascinating window into the kitchens of the late 17th century. Cooks of the time were adventurous with textures and flavors, and semolina noodles simmered in milk graced tables as a luxurious, gently sweet dish for those who could afford fresh eggs, good butter, and imported spices like nutmeg. For home cooks and professional chefs alike, such dishes represent the comforting, inventive side of old European cuisine, echoing the early roots of desserts like Milchreis or rich breakfast porridges.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Such a recipe would have been made with simple, robust tools: a large wooden or earthenware bowl for beating eggs and mixing the dough, a flat plate or board for shaping the noodles, a sharp knife for cutting, and a sturdy pot set over the hearth coals for simmering milk. Slotted spoons or ladles were used for gently fishing the delicate noodles from the liquid. All heating was done over open flame or hot embers, requiring a watchful eye and a steady hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

20 mins

Servings

Ingredients

3 1/2 tbsp butter or lard (schmalz) for frying
2-3 eggs
1-2 tbsp wheat flour (about 0.5-1 oz)
5.3 oz fine semolina
4 1/4 cups whole milk
1 1/2 tbsp butter or 1 tbsp schmalz for the milk
Pinch of salt
1-2 tsp sugar
1/2 tsp ground nutmeg

Instructions

Start by gently browning butter or clarified pork fat (schmalz) in a pan.
In a large bowl, beat a few eggs (2-3 depending on desired yield) and mix in a little flour or similar thickener (the word 'anthon' likely refers to a starch—use wheat flour for modern adaptation).
Stir in about 5.3 oz of fine semolina (Grieß) until a thick but pliable dough forms, aiming for the consistency of soft noodle dough that still binds uncooked.
Add a pinch of salt and a sprinkle of warming spices—a touch of ground nutmeg works beautifully.
Turn the mixture onto a plate and flatten it.
Cut or roll the dough into long noodle shapes.
Bring around 4 1/4 cups of milk to a gentle simmer and add a knob of butter or spoonful of schmalz along with a pinch of sugar and more grated nutmeg.
Drop the noodles into the simmering milk and cook until tender but not falling apart.
Once the noodles float and feel cooked through, carefully transfer them to a serving dish with a slotted spoon.
Pour some of the sweetened, spiced milk over the top and serve immediately, warm and comforting.

Estimated Calories

350 per serving

Cooking Estimates

It takes about 15 minutes to prepare the dough and shape the noodles. Cooking the noodles in simmering milk takes another 20 minutes. Each serving is calculated based on typical portions of milk noodles.

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.