Prato’s Die Süddeutsche Küche helped Blank settle a dispute with Chef Louis Szathmary about a dinner honoring Ludwig van Beethoven. At issue was whether the small squares of a thin, baked soufflé floated in broth and known as Schöberln were eaten during Beethoven’s lifetime (1770-1827). The 1719 Neues Saltzburgisches Koch-Buch does not mention them, but Prato gives recipes. In the end, the chefs included Schöberln. They assumed that lack of a recipe does not confirm absence of use, that food traditions before the modern era were slow to change and that recipes in common use were not included in cookbooks until years after their introduction.