Recipe Manuscript

Mladé Kurence S Reisom

Name: Mladé Kurence S Reisom
Prep time: PTPT45M
Cook time: PTPT1H15M
Yield: 8
Cuisine: European
Ingredients: 2 young chickens (about 1.2-1.5 kg each), jointed; 250 grams long-grain rice; 1.2 liters chicken broth (plus extra for cooking the rice); 50 grams unsalted butter; 1 medium onion; 3-4 whole cloves; 1 medium carrot, peeled and sliced into rounds; Salt, to taste; Parchment paper or baking paper (for lining mold)

"Young Chickens With Rice"

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

Mladé Kurence S Reisom

"Kurence sa prichystajú na predošlý spôsob; pol funta reisu tak obvariť, aby sa popukal, vyliať ho na sito, premyt studenou vodou, dať do nádoby, posoliť, pridať kus čerstvého masla a cibuľu s pár hrebičkami špíkovanú, to zaliať poliev- kou, na sypko upariť a pridať saftu, v ktorom sa kurence boly parily. Pred nastolovaním vymastiť okrúhlu furmu, papier vyrezať a pomastený dať na dno, okrúžlenú na kolečká po- krájanej mrkvy poklásť na papier do venca, na to rižkašu varechou potlačiť, na kusy podelené kurence na predošlé klásť, zas dať reisu a tak pokračovať, kým sa nedoplní furma. To všetko sa má v chytrosti stať, aby horúce ostalo, na okrúhlu misu vyvrátiť a saftom poliať."

English Translation

"483. Young Chickens with Rice. The chickens are prepared in the previous manner; half a pound of rice is to be cooked so that it pops, poured into a sieve, rinsed with cold water, put into a pot, salted, add a piece of fresh butter and an onion studded with a few cloves, pour in broth, steam it until fluffy, and add the jus in which the chickens were steamed. Before serving, grease a round mold, cut out a piece of paper and put it greased on the bottom, place slices of carrot cut into rounds on the paper in a wreath, press the rice with a spoon onto this, then lay the chickens, cut into pieces, on top as before, add more rice, and continue alternating until the mold is filled. All this must be done quickly so it remains hot, then invert onto a round platter and pour over with the jus."

Note on the Original Text

The recipe is written in a practical, narrative style common in 19th-century central European cookbooks. Steps are grouped by logical sequence (preparing, boiling, layering) but not always explicitly detailed, presuming the reader's familiarity with kitchen basics. Spelling matches period Slovak, with terms like 'reis' (rice), 'kurence' (young chickens), and archaisms such as 'saft' (German for sauce or broth). Measurements like 'pol funta' (half a pound) reflect historical standards, here converted to metric. The use of poetic instructions—'to všetko sa má v chytrosti stať' ('all this should be done quickly')—adds color but demands some interpretation for accuracy.

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 a Slovak-language cookbook published in 1870—a period when European home cooking was rapidly modernizing yet still rooted in local provisions and methods. The dish, 'Mladé kurence s reisom' ('Young Chickens with Rice'), reflects a gentle refinement in presentation, reminiscent of festive or Sunday meals in Central Europe. The use of molds and decorative vegetable arrangements shows the aspiration toward higher culinary artistry, possibly influenced by Viennese or Hungarian styles. The recipe offers a glimpse into 19th-century domestic cookery—balancing utility (using broth and leftover cooking juices) with a flair for presentation and hospitality.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 19th century, this dish would have been prepared using heavy iron pots or copper saucepans for boiling and braising. A round, deep mold (possibly tin-lined or porcelain) was used to shape the layered rice and chicken. The cook would have employed a wood-burning stove or open hearth, with clay or ceramic serving platters standing ready for a dramatic unmolding at table. Basic kitchen knives, wooden spoons, and a wire-mesh strainer (for draining rice) rounded out the necessary equipment. Buttered parchment might have been cut from paper bought at market or even from reused writing paper, carefully greased for the purpose.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

1 hr 15 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 young chickens (about 2.6–3.3 lb each), jointed
9 oz long-grain rice
5 cups chicken broth (plus extra for cooking the rice)
3.5 tbsp unsalted butter
1 medium onion
3-4 whole cloves
1 medium carrot, peeled and sliced into rounds
Salt, to taste
Parchment paper or baking paper (for lining mold)

Instructions

Begin by preparing the young chickens as you would for poaching—cleaned, jointed, and ready.
Take 9 ounces of rice and parboil it until the grains just start to pop but are not mushy; drain and rinse under cold water.
Place the rice in a heavy saucepan, season with salt, add 3.5 tablespoons of unsalted butter, and stick a whole peeled onion with 3-4 whole cloves.
Pour in enough chicken broth to cover and cook gently, covered, until the rice is fluffy and tender but not sticky.
Stir in a ladleful of the broth (saft) from where the chicken has been poached.
Grease a round mold or baking dish (a ring shape if desired) with butter, line the bottom with a round of parchment or baking paper brushed with butter.
Arrange slices of boiled carrot decoratively in a ring around the bottom.
Press a layer of the cooked rice mixture onto this, top with pieces of cooked chicken, then another layer of rice, repeating until the mold is filled, ending with rice.
Work quickly to keep everything hot.
To serve, invert the mold onto a serving platter and carefully remove the mold and paper.
Pour a little of the reserved chicken broth (saft) around the rice and serve immediately.

Estimated Calories

575 per serving

Cooking Estimates

Preparing and assembling this dish takes about 45 minutes, including jointing the chickens, prepping the rice and vegetables, and arranging everything in the mold. Cooking takes about 1 hour and 15 minutes for poaching the chicken, boiling rice, and final warming. Each serving contains approximately 575 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.