Recipe Manuscript

Zavárané Marhule Na Iný Spôsob

Name: Zavárané Marhule Na Iný Spôsob
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 8
Cuisine: European
Ingredients: 2 kg large, firm apricots; 1 kg granulated sugar; 1 liter water; Bladder or parchment for traditional sealing, or modern jar lids; Piece of clean cloth; String for tying (if using traditional sealing)

"Canned Apricots In A Different Way"

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

Zavárané Marhule Na Iný Spôsob

"Do pohárov určené marhule majú byť velké, mäsité a tvrdé. Každú prez poly rozkrojiť a obieliť. Za ten čas pár funtov cukru s vodou svariť, nečistotu z vrchu sberať, obie-lené marhule doň zavariť a len na tolko variť nechať, aby sa nerozvarily, čo sa prstom probuje. Uvarené marhule nachať odtiecf a do pohárov ukládať, zase iné marhule zavariť a tak pokračovať, pokým marhule trvajú. Z ohňa odložený cukor nechať prestydnuť, týmto poháre naplniť, celkom nechaf vy-stydnuť, na vrch dať handričku s mechúrom, to motúzom za-viazať a dať do pary."

English Translation

"The apricots intended for the jars should be large, meaty, and firm. Each should be cut in half and peeled. Meanwhile, boil a few pounds of sugar with water, skimming any impurities from the top. Put the peeled apricots in and cook them just enough so that they don't become mushy; you can test this with your finger. Let the cooked apricots drain and place them into jars, then cook a new batch and continue in this way until all the apricots are used up. Let the sugar syrup cool after taking it off the heat; fill the jars with it, let them cool completely, cover with a cloth and bladder (parchment or some other cover), tie with string, and steam the jars."

Note on the Original Text

Written in 19th-century Slovak, the recipe uses a narrative and instructive tone, with only rough measurements ('pár funtov', or 'a few pounds', for sugar) and no mention of time or specific temperatures. Spelling is somewhat archaic and reflects regional variants, such as 'nachaf' instead of 'nechať'. Instructions focus on tactile and visual cues (like testing doneness with a finger) rather than precise metrics, characteristic of oral culinary tradition later captured in print.

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 comes from an 1870 Slovak cookbook, a period marked by preserving the bounty of summer fruit for harsh winters. Slovak and broader Central European kitchens relied heavily on sugar preservation, with households dedicating time and care to bottling fruit in glass jars. Traditional methods such as sealing with animal bladder and cloth show pre-modern approaches to food safety and long-term storage. The recipe captures a time before industrial canning, highlighting a self-sustaining, resourceful domestic world. The language and techniques reflect the fusion of folk practices and emerging 19th-century culinary science, before precise measurements and standardized equipment became widespread.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back then, cooks would have used a large, sturdy pot for making the syrup and poaching the apricots, a sharp knife for halving and peeling, and a slotted spoon or ladle for lifting the fruit gently from the syrup. The apricots were stored in glass jars or stoneware, sealed with squares of clean cloth and animal bladder, and tied with string. Steaming was done in a large pan or boiler to secure the lids and ensure preservation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

20 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

4.4 lbs large, firm apricots
2.2 lbs granulated sugar
1 quart water
Bladder or parchment for traditional sealing, or modern jar lids
Piece of clean cloth
String for tying (if using traditional sealing)

Instructions

To make preserved apricots in the style of 19th-century Slovak kitchens, select about 4.4 lbs of large, firm, and meaty apricots.
Halve each apricot and peel them gently.
Meanwhile, prepare a syrup by boiling 2.2 lbs of sugar with 1 quart of water, skimming off any impurities that rise to the top.
Add a batch of peeled apricots to the simmering syrup, cooking only until just tender, taking care not to let them fall apart—a quick touch with your finger is the old-fashioned doneness test.
Remove these apricots with a slotted spoon and allow them to drain, placing them neatly into sterilized jars.
Repeat the process in batches until all the apricots are prepared.
Once finished, remove the syrup from heat and let it cool.
Pour the cooled syrup over the apricots in jars.
Let the jars cool completely.
Seal the jars with a cloth and a piece of bladder (or use modern lids), tie securely, and finish with a gentle steaming in a water bath to ensure preservation.

Estimated Calories

200 per serving

Cooking Estimates

It usually takes around 30 minutes to prepare the apricots and syrup, and about 20 minutes to cook and process them in batches. Each serving has about 200 calories, and the recipe yields 8 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.