Recipe Manuscript

Zavárané Dule Mädom

Name: Zavárané Dule Mädom
Prep time: PTPT10M
Cook time: PTPT45M
Yield: 8
Cuisine: European
Ingredients: 1 kg quinces (or substitute with firm pears if quinces are unavailable); 500 g honey; 250 ml water

"Preserved Quinces With Honey"

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 Dule Mädom

"Celé dule v hrnci uvariť a nechať vystydnúť, na krížalky rozkrájať, prostriedok vykrojiť, obieliť a podľa počtu dúl dať mädu do nádoby, tento vodou rozpustiť, na ohni nechať svariť a penu do čista z vrchu sberať, doň dule zavariť, pár kochlíkov nechať vyhodiť, z ohňa odložené a papierom zakryté až do druhého dňa nechať stát, na sito vybrať, saft do čistej nádoby precediť, na ohni svariť, nečistotu z vrchu sberať a saft nechať vystydnúť. Dule sa do pohárov poriadne poukladajú a saftom sa naplnia, na vrch sa dá handrička s mechúrom, to sa zaviaže a dá sa do pary."

English Translation

"Cook whole quinces in a pot and let them cool, then cut them into slices, remove the cores, peel them, and according to the number of quinces, put honey into a container, dissolve it with water, bring it to a boil on the heat, and skim the foam from the top until clean. Add the quinces to the honey, leave a few slices aside, remove from heat, cover with paper, and let stand until the next day. Take the quinces out onto a sieve, strain the juice into a clean container, boil it on the heat, skim off any impurities from the top, and let the juice cool down. Arrange the quinces neatly in jars and fill with the juice. Place a cloth with a bladder (membrane) on top, tie it, and put it in steam."

Note on the Original Text

The original recipe is written in a conversational, imperative style characteristic of the 19th-century Central European household. Quantities are often proportional rather than exact, relying on the cook's judgement and experience. The Slovak spelling is of its period, with some archaisms like 'varit' for boiling and 'saft' for syrup or juice—borrowed from German. Instructions flow in a single paragraph, guided more by process than by precise measurement or timing. Multiple steps (boiling, peeling, syrup making, resting, and sealing) illustrate the methodical but unhurried approach to preserving found in historic kitchens.

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 home preservation techniques of Central European households before modern canning was common. Quince—a fragrance-laden fruit, related to apples and pears—was highly valued for its ability to keep through the winter, and honey was a traditional sweetener, long before refined sugar became widespread and economical for daily use. Such recipes speak to the ingenuity of home cooks: each batch of preserves was not only a product of the season's harvest, but also an act of patience and resourcefulness, ensuring that precious fruits could be enjoyed long after autumn had faded.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 19th century would have used large enamel or copper pots for boiling fruit and syrup, long-handled wooden spoons for stirring, and simple kitchen knives for peeling and coring quince. Skimming foam required a flat ladle or shallow spoon. Sifting liquids meant pouring through a fine cloth or sieve. Storage was in glass jars, sealed with cloth and animal bladder (or waxed paper), tied with string, and sometimes processed in a 'steam bath'—a pot of heated water to ensure a firm seal.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

45 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 lb quinces (or substitute with firm pears if quinces are unavailable)
1 lb honey
1 cup water

Instructions

Begin by boiling whole quinces (Cydonia oblonga) in a large pot until they are tender.
Allow the fruit to cool completely.
Once cool, slice the quinces into rounds or wedges (krížalky), carefully removing the cores and peeling the skins.
For the syrup, measure out honey according to the amount of quince you have—about 1 lb of honey for every 2 lb of prepared quince is a good rule of thumb.
Dissolve the honey in enough water to just cover the fruit (about 1 cup water per 1 lb honey), and bring it to a gentle boil, skimming off any foam that rises to the surface for clarity.
Add the prepared quince slices to the simmering honey syrup.
Briefly let them boil (just a few minutes), then remove the pot from the heat, cover with baking paper or a clean cloth, and let stand overnight at room temperature.
The next day, carefully lift the quince pieces out and place them on a sieve to drain.
Strain the syrup through a fine mesh or cheesecloth, return it to the pot, and simmer again, skimming off any impurities.
Allow the syrup to cool.
Pack the quince slices neatly into sterilized jars.
Pour over the cooled syrup to cover the fruit completely, lay a clean cloth or baking paper on top, secure with string or a lid, and optionally process the jars briefly in a steam bath (or modern hot water bath) to seal.

Estimated Calories

160 per serving

Cooking Estimates

It takes about 10 minutes to prepare the quinces and gather the ingredients. Boiling and simmering them takes approximately 45 minutes, plus letting the fruit sit overnight. Each serving contains about 160 calories, mostly from the honey. This recipe makes about 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.