Recipe Manuscript

Mandlové Pečivo S Jahodovou Glazúrou

Name: Mandlové Pečivo S Jahodovou Glazúrou
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 10
Cuisine: European
Ingredients: 200 g finely ground almonds; 150 g icing sugar; 1 medium egg white; 1-2 tbsp all-purpose flour (optional, for structure); 1 tsp lemon zest (optional, for flavor); Parchment paper (for lining); For the glaze:; 100 g icing sugar; 3-4 tbsp fresh strawberry juice or 2 tbsp strawberry jam thinned with water

"Almond Pastry With Strawberry Glaze"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

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

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

Mandlové Pečivo S Jahodovou Glazúrou

"Z mandlovej pod č. 45. udanej massy polovicu alebo štvrtú čiastku urobí. K pečeniu vezne sa štyrouhlatá tepša s ráfom a jestli tejto niet, pomastí sa plech, po ňom sa massa štyrouhlato na pol druha prsta zhrúbe rozotrie a vôkol papierom obkrúti, aby sa pri pečení po plechu nerozišla; v letnej peci nechá sa povolne na žlto upiect, po upečení vezne sa papier preč, massa nechá sa trochu vystydnúť, z nej sa ostrým nožom krájajú štyrouhlaté rovnaké kúsky, porozkladajú sa po plechu a nechajú sa v letnej peci sušiť. Za ten čas urobí sa dľa č. 28 glazúra, touto sa každý kúsok natrie a nechá sa v letnej peci sušiť."

English Translation

"From the almond mass given under No. 45, use half or a fourth part. For baking, take a rectangular baking tray with a rim, and if you don't have one, grease a baking sheet; spread the mass on it into a rectangle about one and a half fingers thick and wrap it with paper around the edges so it doesn't spread while baking; let it bake gently in a warm oven until golden. After baking, remove the paper, let the mass cool a little, then cut even rectangular pieces with a sharp knife, lay them out on the baking sheet and let them dry in the warm oven. Meanwhile, prepare the glaze according to No. 28, coat each piece with the glaze, and let them dry in the warm oven."

Note on the Original Text

This recipe is written in the concise, matter-of-fact style common to 19th-century European cookbooks, where much is left to the cook's experience and judgment. Ingredient lists and measurements are implied or referenced from other recipes ('pod č. 45'), so a certain prior knowledge is assumed. Directions like 'letná pec' refer to baking at a lower temperature, as precise oven thermostats did not exist. Some vocabulary and spelling reflect the historic and regional Slovak language, such as 'massa' (dough mass), 'tepša' (baking tin), and 'letná pec' (cool oven; literally 'summer oven'). These would today be standardized or further clarified.

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 hails from an 1870 Slovak-language cookbook, designed for the kitchens of Central Europe during the late 19th century. Almond pastries like these would have been a special treat, typically prepared for festive occasions or to impress guests with the refined use of nuts and fruit essences. The recipe reflects both the sophistication and the resourcefulness of domestic kitchens in an era before modern convenience foods. At the time, ingredient measurements were less precise and often based on experience or household equipment, and recipes assumed a knowledgeable cook familiar with oven management, dough handling, and the seasonal availability of fruits like strawberries.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the historic kitchen, bakers made use of a 'štyrouhlatá tepša', or a rectangular baking tin with a rim. If not available, a standard baking sheet was greased and lined with paper to prevent spreading. Dough was shaped by hand or with a broad knife, and pastries were cut with a sharp kitchen knife. The pastries were baked and dried in a gentle, wood-fired oven described as a 'letná pec' (cool oven), which provided steady, gentle heat ideal for delicate pastries and glazes. Glazes would have been mixed in a simple bowl, using a wooden spoon, and applied to the pastries with a small spatula or even the back of a spoon.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 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

7 oz finely ground almonds
5 1/3 oz confectioners' sugar
1 medium egg white
1-2 tbsp all-purpose flour (optional, for structure)
1 tsp lemon zest (optional, for flavor)
Parchment paper (for lining)
For the glaze:
3 1/2 oz confectioners' sugar
3-4 tbsp fresh strawberry juice or 2 tbsp strawberry jam thinned with water

Instructions

To make Mandlové pečivo s jahodovou glazúrou (Almond Pastries with Strawberry Glaze), start by preparing the almond dough mass (see ingredients below).
Spread half or a quarter of the dough onto a baking tray lined with parchment, shaping it into a rectangle about 1 1/4 inches thick.
If you don't have a tray with a rim, use plain baking paper wrapped around the edges to contain the mass as it bakes.
Bake in a moderate oven (around 320°F) until golden.
Let cool slightly, then slice into evenly sized rectangles with a sharp knife.
Spread the cut pieces out on the tray and return them to the oven to finish drying at a low temperature.
While the pastries are drying, prepare the strawberry glaze by mixing confectioners' sugar with strained strawberry juice or a small quantity of strawberry jam mixed with water until you have a thick but spreadable glaze.
Spread a layer of the glaze over each pastry piece and return to the oven briefly to allow the glaze to set and dry.
Let cool before serving.

Estimated Calories

185 per serving

Cooking Estimates

You’ll spend a short time mixing the dough and preparing the glaze, then bake and dry the pastries. The total process is mostly hands-off while the pastries bake and dry in the oven.

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.