Príprava Vareného Cukru (Sirupu) K Zaváraniu Ovocia

"Wherever fruit is preserved, the necessary boiled sugar (syrup) should also be prepared; with better quality sugar, you have a greater benefit, since the fruit stays prettier and the sugar is sweeter. For example, put 5 pounds of sugar in a vessel, pour three jugs of water over it, let it boil on the fire, skim off the impurities, and test if it sticks to your fingers. The sticky sugar is set aside in a cold place and left to stand until the next day; it is then poured off into a clean vessel, taking care not to mix the sediment at the bottom with the clean syrup. The surface is tied with paper and left in a cool place. Depending on how much fruit is being preserved, more or less syrup is prepared."

Early recipes like this one were more descriptive and relied heavily on the cook’s senses and judgment rather than precise timings or temperatures. Quantities were measured in 'funt' (pounds) and 'holba' (an old Slavic measure for approximately 0.5 liters), reflecting local standards of the time. Spelling and phrasing may seem unfamiliar due to older forms of Slovak, but the instructions remain clear through their practical focus on results: clarity, stickiness, and the avoidance of sediment. Readers were expected to interpret cues—such as syrup texture—using experience and tactile testing rather than specific numerical references.