Recipe Manuscript

Sviečková Sviňská Pečenka

Name: Sviečková Sviňská Pečenka
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 4
Cuisine: European
Ingredients: 600-800 g pork tenderloin (or pork fillet); 100-150 g smoked pork belly or thick-cut bacon; 2-3 small white bread rolls (or ~100 g baguette); 3-4 juniper berries, finely chopped; 1 tsp salt; 1/2 tsp crushed black pepper; 2-3 tbsp pork fat or lard (can substitute with butter in modern kitchens)

"Pork Tenderloin Roast"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

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

Sviečková Sviňská Pečenka

"Poneváč sviňská sviečková pečenka je malá, musí sa ich vziaf viac; blanku z nich zrezať, pečenku na rovnaké kúsky pokrájať a nožom rozklopaf. V tej istej veľkosti na- krája sa slanina na listy, podobne i žemle; potom sa urobí z dreva ražník, naň sa sopchne najprv žemľa, potom slanina, konečne pečenka a tým sa pokračuje čím všetko stačí; pár zrnkov borievok veľmi na drobno pokrájať, so solou a po- tlčeným korením smiešať, týmto na rožni sopchnutú pečenku posypať, dať do pekáča a pridať masti, v rúre na žlto odpiecf, dať na dlhú misu a saftom poliaf."

English Translation

"Since pork tenderloin roast is small, you must take several of them; trim off the membrane, cut the roast into equal pieces, and split them open with a knife. Slice bacon into strips of the same size, and similarly cut buns; then make a skewer from wood, and first thread on a piece of bun, then bacon, and finally roast, repeating this pattern as long as the ingredients last. Finely chop a few juniper berries, mix with salt and ground pepper, and sprinkle this mixture over the meat on the skewer. Place it in a roasting pan, add fat, roast in the oven until golden yellow, serve on a long platter, and pour the juice over it."

Note on the Original Text

The recipe is written in a concise, practical manner, typical of 19th-century Central European cookbooks, assuming prior kitchen knowledge and communal cooking practices. Measurements were often implicit, relying on proportions and eye judgment rather than standard units. Older Slovak spellings, such as 'pečenka' for 'pečienka' (roast) and 'sopchne' (thread or skewer), offer a lively glimpse into now-archaic dialect. Instructions flow as a series of actions, reflecting the hands-on, intuitive approach of the day.

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 is drawn from an 1870 Slovak-language cookbook, a precious window into the domestic kitchens of Central Europe in the late 19th century. It comes from a time when rural and middle-class households alike relied on seasonal pork butchery, and home-baked bread featured in everyday meals. Stacked, skewered, and roasted combinations like this reflect both rustic ingenuity and a fondness for hearty, sharable fare. The idea of layering meat, fat, and bread on a spit speaks to a communal style of eating and the efficient use of simple ingredients.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The main tool of the period for this recipe was the 'ražník' — a long, sturdy wooden skewer crafted for roasting over an open hearth or, increasingly by the 19th century, in enclosed wood-fired ovens. A sharp kitchen knife was essential for preparing the meat and bacon, while a mortar and pestle was commonly used to crush spices like juniper and pepper. Baking trays or earthenware roasting dishes would have been used for oven-roasting, and the finished dish was served on a long platter, often communal in style.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 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

1 1/3–1 3/4 lb pork tenderloin (or pork fillet)
3 1/2–5 oz smoked pork belly or thick-cut bacon
2-3 small white bread rolls (or ~3 1/2 oz baguette)
3-4 juniper berries, finely chopped
1 tsp salt
1/2 tsp crushed black pepper
2–3 tbsp pork fat or lard (can substitute with butter in modern kitchens)

Instructions

As pork tenderloin is small, you will need several pieces (about 1 1/3–1 3/4 lb in total).
Trim off the thin silvery membrane (silver skin), and slice the meat into even pieces, roughly 3/4 inch thick.
Butterfly each piece with a knife to flatten.
Slice smoked pork belly (or bacon) into 1/4 inch thick strips of the same width as the pork slices.
Cut white bread rolls or baguette into slices about 3/8 inch thick.
Fashion a skewer (wooden, or metal if preferred).
Thread onto it, in order: one piece of bread, then a slice of pork belly, then a piece of pork; repeat until all ingredients are used up.
Finely chop a few juniper berries (about 3-4), mix with 1 tsp salt and 1/2 tsp crushed black pepper.
Sprinkle this seasoning over the threaded skewers.
Place the skewers in a roasting dish, add 2–3 tbsp pork fat or lard, and roast in a preheated oven at 350°F (180°C) until golden, basting occasionally with the fat.
Arrange the finished skewers on a long platter and pour over with the pan juices (sauce) before serving.

Estimated Calories

400 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients and assemble the skewers. The skewers roast for about 30 minutes in the oven until golden. Each serving contains about 400 calories, and the recipe makes about 4 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.