Brat Ruben

Fried Root Vegetables

Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Brat Ruben

Original Recipe:

Brat Ruben/ vnnd schel sie/ zerschneid sie/ vnnd geb sie in eine Schu:essel/ vnnd gibs warm auff ein Tisch/ bestra:ew sie mit Zucker/ seind sie auch gut.

Translation: (Translated by M. Grasse)

Fry roots/ and peel them/ cut them up/ and give them into a bowl/ and give it warm to the table/ sprinkle it with sugar/ they are good too.

My Interpretation:

½ pound carrots
½ pound parsnips
2 Tbsp. olive oil 1 tsp. sugar

Peel and slice carrots and parsnips. Saute carrots and parsnips in olive oil over medium heat until tender. Place in serving bowl and sprinkle with sugar.


Since the recipe did not specify the types of root vegetables, I choose carrots and parsnips for this recipe as they lend themselves quite well to this cooking technique.


Rumpolt, Marx. "Ein new Kochbuch", Transliteration by Thomas Gloning,

Rumpolt Marx Ein New Kochbuch [Online] // Ein New Kochbuch / ed. Grasse M.. - 2002. - February 5, 2009. - - This is a translation of the book first published in 1581 by Marx Rumpolt. It has nearly 1000 recipes.

"Manuscriptorium." Manuscriptorium. N.p., n.d. Web. 28 Sept. 2012. <>.The Manuscriptorium's mission is to Build a Virtual Research Environment for the Sphere of Historical Resources. A facsimile of Ein New Kochbuch is available in the Digital Library (Document # 95.107)