Šampióny K Rago Prichystat
"Šampióny dobre sa vymyjú v nekoľkých vodách, aby v nich neostal piesok. Korene sa odrežú, vrch sa nožom zaokrúhli, potom sa dá do čistého kastrolka, naň sa vytisne citronová šťava, v nej sa poobracia, k tomu sa pridá kus čerstvého masla, trošku sa na ohni uparí, papier omastí sa maslom, tým sa celé zakryje, aby neprišlo naň povetrie a odloží sa na studené miesto."
English Translation
"Champignons are well washed in several waters to remove any sand. The stems are cut off, the tops are rounded with a knife, then placed in a clean saucepan, lemon juice is squeezed over them and they are turned in it. Add a piece of fresh butter, let it cook gently on the heat for a short while, grease a piece of paper with butter, cover the whole with it so that no air reaches it, and set it aside in a cool place."
Note on the Original Text
Recipes from 19th-century Central Europe were typically written as continuous prose, often with a conversational tone and assuming a certain base knowledge from the reader. Ingredient quantities were vague because experienced home cooks were expected to judge by sight and feel. Words like 'šampióny' (mushrooms, now usually called 'žampióny' in modern Slovak) and 'kastrolka' (small saucepan) may appear archaic. Direct instructions for serving or integrating the cooked mushrooms into a ragout are omitted, as cooks would have been familiar with these procedures.
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
This recipe hails from a Slovak-language cookbook published in 1870, a time when home cooks were eager to adopt European kitchen techniques but available tools and ingredients were simpler than today. The mushrooms were intended as a component to be prepared ahead for elaborate ragouts, reflecting the era’s preference for assembling dishes from pre-cooked elements. Such careful preparation of mushrooms shows their value and the importance of umami in 19th-century Central European cookery. The text also shows the influence of French culinary practices, such as using citronová šťava (lemon juice) and pergament (parchment) to maintain appearance, echoing the refined kitchens of Vienna and Paris that inspired aristocratic and bourgeois households alike.
Cooks would have used a sharp small knife for cleaning and shaping the mushrooms, and a small metal or copper saucepan (kastrolek) to gently cook them. Buttered parchment (or oiled paper or even a light cloth) served as a primitive lid, protecting the delicate mushrooms from air and drying. The preparation would have been cooled in a cellar or larder rather than today's refrigerators.
Prep Time
10 mins
Cook Time
7 mins
Servings
4
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
- 18 oz fresh button mushrooms (champignons)
- 1 lemon (for juice, about 2 tbsp)
- 1 oz fresh butter, plus extra for greasing paper
- Water for washing
Instructions
- Begin by thoroughly washing your mushrooms (champignons/button mushrooms) in several changes of fresh water to ensure all sand and dirt is removed.
- Trim off the stems, and if necessary, gently round the tops with a small knife to even them out.
- Place the cleaned mushrooms in a small saucepan.
- Squeeze fresh lemon juice over the mushrooms and toss them lightly so all are coated—this will help them maintain their pale color and add a little bright acidity.
- Add a generous knob of fresh butter—about 1 ounce—into the pan with the mushrooms.
- Gently simmer over medium heat for a few minuets, until the mushrooms begin to soften but are not browned or stewed.
- While still warm, cover the pot snugly with a piece of parchment paper brushed with more butter, tucking it around the mushrooms to keep air out.
- Cool at room temprature, then store in a cool place until ready to use, such as adding to a ragout or stew.
Estimated Calories
60 per serving
Cooking Estimates
You will spend a few minutes washing and trimming the mushrooms. Cooking takes only about 5-7 minutes, just to gently soften the mushrooms with butter and lemon. One serving is about 125 grams of mushrooms, and each portion gives you around 60 calories.
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.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes