Recipe Manuscript

Druhý Stupeň Cukru

Name: Druhý Stupeň Cukru
Prep time: PTPT5M
Cook time: PTPT20M
Yield: 8
Cuisine: European
Ingredients: 500 g granulated sugar; 250 ml water

"Second Stage Of Sugar"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dessert Other

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Druhý Stupeň Cukru

"So všetkým sa zachádza dľa predošlého spôsobu, len že sa dlhšie vari. Keď sa na ňom jakoby perly ukazujú, omočí sa doň koniec varečky, z neho sa vezme medzi dva prsty a mačká sa. Jestli sa ťahá jako čverna až na palec (col) a sa neroztrhne, vtedy má meno: cukor druhého stupňa. Tento cukor sa môže upotrebiť k zaváraniu čerešieň."

English Translation

"Everything is done in the same way as before, only it is cooked longer. When pearls appear on it, dip the end of a wooden spoon into it, take some between two fingers, and pinch it. If it pulls like a thread as far as the thumb (about an inch) and does not break, it is called sugar of the second stage. This sugar can be used for preserving cherries."

Note on the Original Text

Historical recipes like this often relied on sensory cues ('when you see pearls appear on the syrup') and manual tests ('stretch between fingers') rather than precise measurements or times. The language is direct, assuming the cook has practical experience and the courage to use their hands. Spelling and terms may differ slightly from today's Slovak; for instance, 'čverna' is a dialect term for a thread or filament, used in this test. Such recipes encourage a hands-on, physical engagement with the cooking process—kitchens were experimental laboratories long before digital thermometers and electric stoves.

Modern Kitchen Interpretation

Recipe's Origin

Prvá kucharská kniha v slovenskej reči - Click to view recipe in book

Title

Prvá kucharská kniha v slovenskej reči (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe originates from a Slovak cookbook published in 1870—a time when home preserving was essential for stretching food supplies through the long winters of Central Europe. Written in a direct, instructional style, the cookbook reflects the kitchen wisdom passed orally and through handwritten family books before printed cookbooks became common. 'Druhý stupeň cukru' (Second sugar stage) refers to a crucial step in the candying or preserving process, helping homemakers create jams and preserves safely without thermometers—just their senses.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 19th century Slovak kitchen, you'd find a large, heavy-bottomed copper or iron pot for boiling the syrup, a sturdy wooden spoon for stirring, and of course, one's very own fingers for the old-fashioned 'thread test.' Sometimes a slotted spoon or skimmer was handy for removing impurities, and the heat would have come from a wood-fired stove.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb 2 oz granulated sugar
1 cup water

Instructions

Begin by following the previous method for making sugar syrup (probably heating sugar with water until dissolved and simmering gently), but for this second stage, prolong the simmering time.
Keep stirring and watch for the syrup to reach a point where it forms pearl-like bubbles on the surface.
Dip the end of a wooden spoon (or a skewer) into the syrup, then pinch a bit between your fingers—let it cool for a moment!—and attempt to stretch it between thumb and forefinger.
If you can pull it into a thin thread without it breaking, the syrup has reached the desired 'second sugar stage.' This thick syrup is now perfect for preparing preserved cherries or other fruits.

Estimated Calories

120 per serving

Cooking Estimates

It takes just a few minutes to prep, and simmering the syrup to the right stage takes about 20 minutes. This recipe makes enough syrup for about 8 servings, at about 120 calories per serving.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.