Recipe Manuscript

Ein Recht Guts Latwerg

Name: Ein Recht Guts Latwerg
Prep time: PTPT15M
Cook time: PTPT45M
Yield: 20
Cuisine: European
Ingredients: 250 g blanched almonds (or other pale kernels/nuts, such as apricot kernels, for authenticity); 1000 g (1 kg) granulated sugar; 4 g (about 1 tablespoon) ground cinnamon; Fresh ginger, grated (start with 5 g and adjust by taste); 2–3 tablespoons dry white wine or white wine vinegar

"A Quite Good Latwerg"

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

Ein Recht Guts Latwerg

"Diesem nimm recht weißes korn od. halb 1 Pfund kern, 2 Läuterker oder auch zucker und zwar 2 Pfund, stoß die kern mit Wein od. Eßig ab, daß die häutlein davon sind, thue sie hernach mit dem zucker, Ingber, und 1 Loth guten Zimmet, grob gestoßen, in ein eysern pfandl zu einem guten latwerg. In diesem latwerg müßen zuvor in warmer Asche, die stößel erwärmet seyn."

English Translation

"Take very white grain or half a pound of kernels, 2 clarified kernels or also sugar, namely 2 pounds; pound the kernels with wine or vinegar so that the skins come off, then mix them with the sugar, ginger, and 1 lot of good cinnamon, coarsely crushed, in an iron pan into a good latwerg. In this latwerg the pestles must first be warmed in hot ashes."

Note on the Original Text

The recipe is written in practical, sometimes telegraphic Early Modern German, with casual spelling and some contractions (e.g., 'od.' for 'oder' meaning 'or'). Instructions assume expertise and familiarity—quantities are by weight (pounds, Loth), and method steps are compressed for brevity. Spelling is inconsistent but typical for 17th-century manuscripts, and the fluid style reflects a tradition where spoken instruction often supplemented written notes. Words like 'Latwerg' and 'Läuterker' refer to regional preserve styles and clarified sugar, showing a blend of technical and colloquial vocabulary.

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 hails from a late 17th-century German manuscript, a comprehensive cookbook packed with grand and festive dishes, as well as day-to-day recipes. Latwerg is a traditional preserve, commonly fruit-based, but here, notably, it's made from nuts—showcasing both local tastes and the occasional luxury ingredients available at the time. Such recipes reflect the resourceful use of sugar, imported spices like cinnamon and ginger, and the growing adoption of preserves in the early modern German kitchen. The preparation style also highlights communal, labor-intensive kitchen routines and the importance of preservation before the advent of modern refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, a sturdy iron pan (similar to modern cast iron) was used for long, slow cooking. The almonds were pounded in a mortar, ideally with a pestle that was pre-warmed in hot ashes to gently heat the mixture and bring out flavors. This warming was thought to assist in flavor extraction and texture. Mixing, mashing, and stirring tools (mortar and pestle, wooden spoons) were essential, as was a wood-fired stove or hearth to control the gentle, steady heat required for thickening the 'Latwerg.'

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

45 mins

Servings

Ingredients

9 oz blanched almonds (or other pale kernels/nuts, such as apricot kernels, for authenticity)
2.2 lb granulated sugar
0.14 oz (about 1 tablespoon) ground cinnamon
Fresh ginger, grated (start with 0.18 oz and adjust by taste)
2–3 tablespoons dry white wine or white wine vinegar

Instructions

To recreate this 'Latwerg' (a type of fruit or nut preserve) in a modern kitchen, begin by using 9 ounces of peeled, blanched almonds as your 'Kern' (kernels).
Gently blanch these in boiling water to remove the skins, or buy ready-peeled almonds.
Next, combine the almonds with 2.2 pounds of granulated sugar, infusing the mixture with 0.14 ounces (about one tablespoon) of ground cinnamon and a little freshly grated ginger according to taste.
Traditionally, the nuts were pounded with a splash of white wine or vinegar, just enough to moisten and help remove the skins—try 2–3 tablespoons of dry white wine or white wine vinegar.
Once mixed, cook everything together in a heavy-bottomed iron pan over medium-low heat, stirring constantly, until it reaches a thick, jammy consistency.
Optionally, gently warm your pestle (or the mixing tool) in a low oven to mimic warming it in 'hot ashes' as per the original recipe.
Once finished, let cool and keep in a sterilized jar for up to 2–3 weeks in the fridge.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients, like peeling and grinding the almonds, and about 40 to 50 minutes to cook until it thickens. You will get around 20 servings, with each serving having about 120 calories.

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.