Niman Meerand Krafft Mit Zuger Einzukochen Soll
"How To Cook Niman Meerand Krafft With Sugar"
From the treasured pages of Kuchenmeisterei Hans Treuheit
Written by Hans Treuheit
Niman Meerand Krafft Mit Zuger Einzukochen Soll
"Nimb ein getrockneten Apfel, schält ihn von gar fein und stoßt die inwendig heraus, hierauf schütt darauf Essiger, stoßt sie durch und laß es dann ein halben Tag stehen, biß der zuger gar zerlassen, hernach thuest es auf ein Pfann, und laß es sieden, hernach seih es durch ein sauberes Tuch, hernach thu es wider auf ein Pfann, und laß es sieden mit allem zu einer dicke, wann es gesoten ist, so thu es in ein Glaß und bewahr es auf."
English Translation
"How to cook Niman Meerand Krafft with sugar. Take a dried apple, peel it very finely and crush the insides, then pour vinegar over it, crush them through and let it stand for half a day until the sugar is completely dissolved, then put it in a pan and let it boil, then strain it through a clean cloth. Afterwards put it back in the pan and let it cook all together until thick. When it is cooked, put it in a glass and store it."
Note on the Original Text
The recipe uses very concise, sequential instructions typical for the period, assuming the reader is already familiar with basic techniques like peeling, coring, and sieving. Capitalization, spelling, and grammar are inconsistent by modern standards, with words like 'Nimb' for 'Nimm' (take), 'Essiger' for 'Essig' (vinegar), and 'zuger' for 'Zucker' (sugar). Measurements are largely absent, relying on the reader's intuition and experience. The textual style underscores both the oral tradition from which such manuscripts sprung and a trust in the cook's judgment in kitchen affairs.
Title
Kuchenmeisterei Hans Treuheit (1689)
You can also click the book image above to peruse the original tome
Writer
Hans Treuheit
Era
1689
Publisher
Unknown
Background
A sumptuous collection of 429 historical recipes, artfully penned by Hans Treuheit in 1689. This culinary treasure, bound with a printed menu at its front, invites readers to savor the flavors and inventive spirit of late 17th-century gastronomy.
Kindly made available by
University of Graz
This recipe comes from a manuscript dated 1689 by Hans Treuheit, a remarkable collection of 429 recipes. Written at a time when preservation and intense flavors were highly valued, recipes like this apple-with-vinegar conserve show how fruit, acid, and sweetness combined to create both a treat and a way to keep fruit longer. Dried apples were a handy staple, and vinegar was a common means of quick pickling or preserving. Such recipes were not just about flavor but about making the most of available resources, stretching out the harvest and flavoring winter pantries—perhaps even used medicinally or as a tangy condiment.
Back in the late 17th century, the cook would have used a small knife for peeling and coring the apple, a sturdy mortar and pestle for crushing, a simple bowl or small earthenware crock for marinating, and a heavy pan or small cauldron for boiling. Straining was likely through a finely woven cloth, such as muslin or linen, held over another bowl or jug. Glass jars were valuable for storing the finished thickened conserve—often stoppered or sealed with wax.
Prep Time
10 mins
Cook Time
30 mins
Servings
1
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
- 1 dried apple (about 1.75 oz)
- 3.5 fl oz vinegar (apple cider vinegar preferred)
- 1.75 oz sugar (the original only mentions 'Sugar', but this modern equivalent is appropriate)
Instructions
- Take one dried apple, peel it very finely, and remove the inner core.
- Place the peeled apple in a small bowl.
- Pour about 3.5 fl oz of vinegar over the pieces and crush them together, mixing well.
- Let this mixture stand for half a day (about 12 hours), until the sugar is completely dissolved.
- Afterwards, transfer the mixture to a saucepan and bring to a boil.
- Once heated, strain it through a clean cloth into another bowl.
- Then return the strained liquid to the saucepan and cook it again until it thickens to a jam-like consistency.
- Once thickened, pour the mixture into a clean glass jar and store it in a cool place.
Estimated Calories
200 per serving
Cooking Estimates
It takes about 10 minutes to prep the dried apple and mix it with vinegar and sugar. Most of the time is spent letting the mixture sit and cooking it until thick. This recipe makes about one serving, with roughly 200 calories per serving.
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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