Philipp Aigner’s 1829 patented tafelspitz plate: With this invention, the poached meat and its juices are served in isolation from the accompaniments. It had 6 or 12 outer compartments around the central one. This plate reads beef in the center and, from top left: beets, pea salad, lettuce, caviar, rutabaga, little potatoes with parsley, red cabbage, green peas, carrots, mustard, potato salad, and gherkin. In Franz Maier-Bruck, Das große Sacher Kochbuch (Vienna: Schuler 1975) p. 218.

Philipp Aigner's 1829 patented tafelspitz plate: With this invention, the poached meat and its juices are served in isolation from the accompaniments. It had 6 or 12 outer compartments around the central one. This plate reads beef in the center and, from top left: beets, pea salad, lettuce, caviar, rutabaga, little potatoes with parsley, red cabbage, green peas, carrots, mustard, potato salad, and gherkin. In Franz Maier-Bruck, Das große Sacher Kochbuch (Vienna: Schuler 1975) p. 218.

Philipp Aigner’s 1829 patented tafelspitz plate: With this invention, the poached meat and its juices are served in isolation from the accompaniments. It had 6 or 12 outer compartments around the central one. This plate reads beef in the center and, from top left: beets, pea salad, lettuce, caviar, rutabaga, little potatoes with parsley, red cabbage, green peas, carrots, mustard, potato salad, and gherkin. In Franz Maier-Bruck, Das große Sacher Kochbuch (Vienna: Schuler 1975) p. 218.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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