Recipe Manuscript

Celé Ribezle V Pare

Name: Celé Ribezle V Pare
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 8
Cuisine: European
Ingredients: 500 g white currants (substitute red currants if white are unavailable); 375 g granulated sugar; 60 ml water

"Whole Currants In Steam"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

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

Celé Ribezle V Pare

"Na funt pekných bielych ribeziel ¾ ℵ. cukru dať do nádoby, naň pol žajdlika vody naliať, na ohni nechať variť, nečistotu z vrchu sberať, doň dať ribezle, na veľmi volnom ohni za pár minút nechať stáť, od ohňa vzaté papierom zakryť, za 24 hodín nechať stáť, na site nechať odtiecť, saft precediť, v čistej nádobe na ohni svariť, penu z vrchu sberať, nechať vystydnúť, toto z ľahka s ribezlami smiešať, do menších pohárov dávat, mechúrom zaviazat a dať do pary."

English Translation

"For one pound of nice white currants, put 3/4 liter of sugar into a pot, pour half a cup of water on it, let it cook on the stove, skim off the impurities from the top, then add the currants. Let it stand for a few minutes on very low heat, cover it with paper after removing from the heat, and let it stand for 24 hours. Let it drain on a sieve, strain the juice, boil it in a clean pot, skim off the foam from the top, let it cool, then gently mix this with the currants. Fill smaller jars with the mixture, tie them with a bladder, and steam them."

Note on the Original Text

Historically, recipes such as this one were written for home cooks familiar with their kitchen, so measurements are loose (‘funt’ for about half a kilogram, ‘žajdlík’ for a small cup, roughly 60 ml). Spelling reflects older Slovak usage, sometimes shading into Czech or German culinary terms. The structure is linear but assumes the reader knows when to act, relying heavily on experience with sugar work and fruit preservation. Imperatives and minimal explanation were typical, trusting the cook to fill in gaps.

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 an 1870 Slovak-language cookbook, at a time when seasonal abundance inspired inventive preservation. Such fruit preserves were cherished during the long winters of Central Europe, where access to fresh produce was limited. Currant preserves, particularly made with the more delicate white currants, were prized for festive occasions or for gifting. The technique reflects both 19th-century resourcefulness and the importance placed on home preservation methods before refrigeration. In those times, recipes relied on intuition, experience, and what was on hand—resulting in instructions that seem loose to the modern cook, but reflect a confident kitchen culture.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1870, this preserve would have been prepared using heavy clay or enamel pots, a wood or coal-burning stove for gentle heat, large wooden spoons for stirring, linen sieves or muslin cloths for draining, and delicate glass jars or ceramic crocks for storage. The recipe calls for covering jars with ‘bladders’—animal membranes washed, stretched, and tied over the jars for an airtight seal, a common technique before metal lids and rubber seals were readily available. Parchment paper would also have been used as a protective barrier over the preserves.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

Ingredients

1 lb 2 oz white currants (substitute red currants if white are unavailable)
13 oz granulated sugar
1/4 cup water

Instructions

To prepare this 19th-century Slovak layered currant preserve, begin with 1 pound 2 ounces of firm white currants.
In a heavy-bottomed saucepan, combine them with 13 ounces of granulated sugar and 1/4 cup (about 4 tablespoons) of water.
Dissolve the sugar in the water over medium heat, skimming off any impurities as the syrup boils.
As soon as the syrup clears, gently add the whole currants, being careful not to break them.
Let the mixture stand on very low heat for just a few minutes, without stirring, then remove from the stove and cover with parchment paper.
Allow the mixture to rest, undisturbed, at room temperature for 24 hours.
After this, drain the currants in a sieve, collecting the syrup.
Strain and boil the syrup again until it is clear and slightly thickened, skimming off any additional froth.
Let this syrup cool completely before carefully mixing it back with the currants.
Pour the fruit and syrup into small sterilized glass jars, cover them with waxed paper or clean parchment, secure with modern lids or, for a nod to history, a food-safe membrane or ‘bladder’, and sterilize the sealed jars in a hot water bath for preservation.

Estimated Calories

70 per serving

Cooking Estimates

It takes about 10 minutes to prepare the currants and set up your ingredients. Cooking the syrup and currants together takes about 20 minutes in total. Most of the time in this recipe is waiting, as the preserves must rest for 24 hours. Each serving is about 70 calories, and this recipe makes 8 servings.