Recipe Manuscript

Mrazivo Z Jablk

Name: Mrazivo Z Jablk
Prep time: PTPT25M
Cook time: PTPT5M
Yield: 6
Cuisine: European
Ingredients: 1 kg juicy apples (such as Boskoop, Jonathan, or other tart varieties); 100 g granulated sugar (for mashing apples); 250 ml clean cold water (plus extra to adjust consistency); juice of 2 lemons; 200 ml dry white wine; 150 g granulated sugar (for syrup); 125 ml water (for making syrup)

"Frosted Apple"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Intermediate Dessert Drink

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

Mrazivo Z Jablk

"K tomuto sú potrebné dobré saftovité jablká. Takéto obieliť, na kůsky pokrájať v mažiari s cukrom potlcf a do šálu vyberať, žajdlík čistej vody na ne vyliať, do ních z dvoch citronov šťavu vytisnuť a pohár dobrého bieleho vína pridať. Z 3/4. ň cukru urobiť sa syrup, tento sa s predošlým saftom smieša, nechá sa za hodinu stáť, prez sito sa precedí dla potreby pridá sa trochu čistej vody a nechá sa v piksli zamrznuf."

English Translation

"For this, good juicy apples are needed. Such apples are to be peeled, cut into pieces, mashed with sugar in a mortar and put into a bowl, pour a cup of clean water over them, squeeze the juice from two lemons into it, and add a glass of good white wine. Make a syrup from 3/4 pound of sugar, mix this with the previously prepared juice, let it stand for an hour, strain it through a sieve, add some clean water as needed, and let it freeze in a container."

Note on the Original Text

This recipe is written in a concise, conversational manner, reflecting how instructions were given when kitchens were expected to operate on experience and intuition rather than precise measurements. Quantities are often implied or given in outdated units like 'žajdlík' (roughly 0.25 liters). Spelling variations (such as 'saft' for juice or 'mrazivo' for frozen dessert) reflect evolving Slovak orthography and the influence of German and Hungarian culinary terms in the region. The recipe assumes the cook understands terms like 'prez sito sa precedí' (strain through a sieve) and has the necessary patience for processes like making syrup or freezing without mechanical means.

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, reflecting the culinary traditions of Austro-Hungarian-era Central Europe. It showcases a penchant for fruit-based ices and desserts that were both luxuries and a testament to the ingenuity of home cooks before refrigeration became common. Apples were a staple fruit, and their abundance made them a natural centerpiece for sweet treats, particularly in the autumn months. Its inclusion of wine and lemon illustrates the cosmopolitan influences on Central European kitchens, where local produce mingled with imported luxuries. Preparing such a frozen delicacy required some effort and access — both to ice or freezing conditions and to ingredients such as wine. These frozen desserts prefigure modern granitas and sorbets.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, apples would be mashed in a large mortar and pestle, or even with a wooden mallet in a sturdy bowl. Syrup would be prepared in a small saucepan over an open flame or on a kitchen stove. Mixtures would be strained through fine cloth or a sieve, and the final liquid poured into a tin, pail, or ceramic vessel. For freezing, the mixture was placed in a 'pikslia' (tin or canister) and set in ice, or in very cold cellars — potentially using winter’s natural chill or stored ice, an early form of the ice cream maker!

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

5 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

2.2 lbs juicy apples (such as Boskoop, Jonathan, or other tart varieties)
1/2 cup granulated sugar (for mashing apples)
1 cup clean cold water (plus extra to adjust consistency)
juice of 2 lemons
7 fl oz dry white wine
3/4 cup granulated sugar (for syrup)
1/2 cup water (for making syrup)

Instructions

Begin by selecting good, juicy apples — ideally older, aromatic varieties such as Boskoop, Jonathan, or any that offer both tartness and fragrance.
Peel and core about 2.2 lbs of apples.
Cut them into small pieces, then mash them together with about 1/2 cup of granulated sugar in a mortar or with a pestle.
Transfer this sweet apple pulp into a mixing bowl (or a modern jug).
Pour in 1 cup of clean, cold water.
Squeeze the juice of two fresh lemons into the mixture for brightness, and then add 7 fl oz (just under 1 cup) of a good, dry white wine.
Separately, dissolve 3/4 cup of sugar in a small saucepan with 1/2 cup water to make a clear syrup; let it cool.
Combine this syrup with the apple and wine mixture.
Let everything stand together for about one hour, then strain the mixture through a fine sieve or cheesecloth to clarify the liquid.
Adjust with a splash more cold water to taste, if desired.
Pour into a shallow freezer-safe container (such as a metal tin or pail), and freeze until icy and spoonable, occasionally stirring to create a fine, granular texture — like a refreshing apple-lemon granita.

Estimated Calories

180 per serving

Cooking Estimates

You will spend about 25 minutes getting the apples ready, peeling, coring, cutting, and mixing. Cooking involves only making the simple syrup, which takes about 5 minutes. After combining everything, you let the mixture rest for an hour, then freeze and stir as it sets — this takes about 4 hours in total. Each serving of this apple granita contains about 180 calories, and the whole recipe makes 6 generous servings.

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.