Recipe Manuscript

Smažené Jablká Vo Vínovom Ceste

Name: Smažené Jablká Vo Vínovom Ceste
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 4
Cuisine: European
Ingredients: 4 medium apples (not too firm); 2–3 tbsp (30–45 ml) rum or fruit liqueur; 4 tbsp (about 50 g) granulated sugar (divided for dusting and macerating); 100 g plain (all-purpose) flour; 1 medium egg; 100 ml dry white wine; Pinch of salt; 50–80 g unsalted butter (for frying)

"Fried Apples In Wine Batter"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner 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

Smažené Jablká Vo Vínovom Ceste

"Neveľmi tvrdé jablká obieliť, na pol prsta zhrúba pokrájať, okrúhlym dlábatkom i prostriedok vyrezať, na misu poklásť, rumom alebo likérom poliať, cukrom posypať a nechať stáť; pred nastolovaním do cesta omáčať, v masle na žlto upražiť a cukrom posypať."

English Translation

"Peel apples that are not too hard, cut them into slices about half a finger thick, remove the cores with a round corer, and place them on a plate. Drizzle with rum or liqueur, sprinkle with sugar, and let them stand. Before serving, dip the apples into the batter, fry them in butter until golden, and sprinkle with sugar."

Note on the Original Text

The original recipe is written in concise, imperative sentences without detailed proportions, as was common for 19th-century Slovak and Central European cookbooks. It assumes the reader's familiarity with basic culinary techniques and leaves quantities and batter composition to the cook's judgement. Archaic terms like "pol prsta zhrúba" (about half a finger thick) and "dlábatko" (a small coring tool) show a more tactile, visual approach to measurement and execution. The spelling reflects older Slovak orthography and regional expressions typical of the period.

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 cookbook, part of the broader Bohemian culinary tradition. At the time, Central European cooks commonly utilized apples in sweet and savory dishes, and the use of alcohol for flavor and preservation was widespread. Smažené jablká vo vínovom ceste, or Fried Apples in Wine Batter, showcases the era's affection for fruit fritters, which graced festive tables and everyday meals alike. Such recipes were cherished for both their economy and their ability to elevate humble ingredients with a touch of luxury.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1870, this recipe would have been prepared with a sharp paring knife or a small corer to peel and core the apples. A round biscuit cutter or improvised wooden dowel would serve for shaping the apple rings and removing the cores. Batter was mixed in earthenware or tin bowls, and the frying was done in a heavy cast-iron or copper pan over an open fire or stove. A slotted spoon or simple fork helped flip and remove the fritters, and a ceramic or porcelain plate would be used for serving.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 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 medium apples (not too firm)
2–3 tbsp (1–1.5 fl oz) rum or fruit liqueur
4 tbsp (about 1/4 cup or 1.75 oz) granulated sugar (divided for dusting and macerating)
3.5 oz (about 3/4 cup) all-purpose (plain) flour
1 medium egg
3.5 fl oz (about 7 tbsp) dry white wine
Pinch of salt
3.5–5.5 tbsp (1.75–2.75 oz) unsalted butter (for frying)

Instructions

Peel and core medium-firm apples, then slice them into rounds about 3/8 inch thick.
Arrange the slices on a plate and drizzle over 2–3 tablespoons of rum or fruit liqueur.
Sprinkle with 2 tablespoons sugar and let the apples macerate for 20–30 minutes.
Meanwhile, prepare a simple wine batter: beat together 3.5 oz all-purpose flour, a pinch of salt, 1 egg, 3.5 fl oz (about 7 tbsp) white wine, and 1–2 tablespoons sugar until smooth.
Dip each apple ring into the batter, letting excess drip off.
Heat 3.5–5.5 tbsp (1.75–2.75 oz) unsalted butter in a frying pan over medium heat.
Fry the apple slices until golden and crisp on both sides.
Drain on paper towels, then sprinkle with sugar and serve warm.

Estimated Calories

220 per serving

Cooking Estimates

You will spend about 15 minutes preparing the apples and batter, plus about 20 minutes to fry all the apple slices. Each serving has about 220 calories. This recipe serves 4 people.

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.