Composers Favorite Meals (with Recipes)

Bach’s affinity for beer is well documented, particularly in his letters regarding payments that included beer allowances. In 18th-century Germany, beer soup was a common breakfast dish, providing warmth and sustenance.

Recipe for Biersuppe:

• 500 ml dark beer

• 250 ml milk

• 2 egg yolks

• 1 tbsp sugar

• 1 tbsp flour

• 1 cinnamon stick

• Butter (optional)

Heat the beer and milk in a saucepan, avoiding a boil. Whisk the egg yolks with sugar and flour, then slowly incorporate the warm liquid while stirring constantly. Heat gently until thickened, remove the cinnamon stick, and serve with a dab of butter.

Mozart’s letters reveal a love for hearty Austrian fare, including liver dumplings. His fondness for this dish is particularly mentioned in correspondence with his family while traveling.

Recipe for Leberknödel:

• 250g beef liver

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 2 bread rolls, soaked in milk

• 1 egg

• 2 tbsp flour

• 1 tsp marjoram

• Salt and pepper to taste

Blend liver and combine with all ingredients. Form into dumplings and simmer in salted water for 15 minutes. Serve with broth or sauerkraut.

Chopin, often in frail health, was known for his preference for light meals. His love for Parisian hot chocolate is well recorded in letters and accounts from George Sand, his long-time partner, novelist, and painter.

Recipe for Parisian Hot Chocolate:

• 250 ml whole milk

• 50 ml heavy cream

• 100g dark chocolate (70% cocoa)

• 1 tbsp sugar (optional)

Heat milk and cream until hot but not boiling. Melt in chocolate while stirring until smooth. Add sugar if desired, then serve immediately.

Liszt, proud of his Hungarian heritage, enjoyed traditional dishes from his homeland. Gulyás, a staple of Hungarian cuisine, was often mentioned in his later years during his time in Budapest.

Recipe for Gulyás:

• 500g beef, cubed

• 1 onion, chopped

• 2 tbsp lard

• 2 tsp paprika

• 2 garlic cloves, minced

• 1 liter beef broth

• 2 potatoes, diced

• Salt and pepper to taste

Sauté onions in lard, add beef, and brown. Stir in paprika and garlic, then add broth and simmer until meat is tender. Add potatoes and cook until soft. Serve hot.