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1930’s Austrian cooking: Some Recipes

I know I’ve done a lot of cooking posts lately, but the weather is cold and holiday time = time to eat in my opinion!

Also, I have quite a collection of vintage housewife magazines, which not only have patterns and sewing advice, but also a meal plan for the week and some recipes.  I thought other people would be interested too, so here’ are some Austrian recipes from the Deutsche Frauen-Zeitung September 1937-1938

Gefüllte Quarktomaten

cut the tops off of two medium-sized tomatoes and scoop out the inside.  mix 200 grams of fresh Quark with salt, onion,  and green herbs.  mix in an egg yolk, 2 tablespoons of milk or cream, and 100 grams of minced meat.  fill the tomato with the mixture.  Put the tomatoes in a frying pan filled with hot oil or butter and carefully stew them.

Pikantes Fischragout

take 3 onions, 1 celery stick ( both cut fine), some smoked ham, a pinch of thyme, 4-5 pimento, and 1/2 a bay leaf and saute them in 50 grams of lard or margarine [butter works fine too – jen].  Then mix 2 tablespoons of flour in and add a little milk, until you reach a very thick consistency.  season with salt, pepper and parsley.  Take the fish and put it in a baking pan and cover it with the sauce, cover with grated cheese, and bake fro 20-30 minutes.  To make your sauce finer, you can add some grated cheese or an egg yolk [before baking]

Gefüllte Fischbraten

1 sea fish (1-1.5 kilos), 100 grams of bacon, 2 onions, 100 grams mushrooms or 150 grams Steinpilz, 2 hard-boiled eggs, dill, parsley, salt, paprika to taste, 3 tablespoons of butter or fat, 1-1/2 tablespoon of flour, 20 grams sour cream, 1 pinch of beef bouillon.

Take the fish fillets (with the skin on) and stud the skin side with thin strips of bacon.  inside, fill the fish with the hard-boiled eggs, mushrooms, one finely chopped onion, dill and parsley, and season with the salt and paprika, and top with the other fillet. secure them shut with toothpicks.  in a pan, heat your fat or butter and cook the fish for about 30 minutes.  Take the second onion and cut it into rings and saute with the fish.  To make the sauce, add the flour, sour cream and bouillon until it thickens.


Dough: 200 grams flour, 2 eggs, 2 tablespoons water, salt.

Filling: 1 kilo steamed cabbage, mixed with 25 grams fat (or butter) and a few chopped mushrooms or some shredded leftover meat

Make the dough and roll it out, and cut into 5 cm. squares.  paint the edges with a beaten egg, put the filling on one diagonal of the dough and fold over into triangles, pinching them shut at the edges.  Boil for 10 minutes in salt water and serve with a salad or mushroom dip.


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