Recipe Manuscript

Štyrcované Fliačky So Šovdrou

Name: Štyrcované Fliačky So Šovdrou
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 4
Cuisine: European
Ingredients: 300 g wheat flour (type 550 or all-purpose); 2 large eggs; up to 100 ml water (enough to form a dough); 1/2 teaspoon salt; 200 g smoked pork (substitute: smoked ham or bacon); 50 g unsalted butter; 150 ml sour cream or double cream; Salt, to taste; Butter, for greasing the baking dish

"Scrambled Noodles With Ham"

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

Štyrcované Fliačky So Šovdrou

"S cestom sa zachádza dla predošlého spôsobu. Uvarenú šovdru krivým nožom na drobno pokrájať, toto s maslom na žlto upraženým a smotankou pomiešať, posoliť, s týmto vy- varené fliačky smiešaf, dať do vyfutrovanej furmy a v rûre na žlto nechať upieť."

English Translation

"Handle the dough as in the previous method. Finely chop cooked ham with a curved knife, mix it with butter fried until yellow and with cream, salt it, mix with the cooked noodles, put into a lined mold and bake in the oven until yellow."

Note on the Original Text

The original Slovak text is concise, assuming a degree of kitchen familiarity that modern readers may lack. Quantities are not specified—a common practice in 19th-century recipes—leaving the precise measurements to the cook's judgment. 'Šovdra' is an archaic term for smoked or cured pork; today, ham or bacon are common substitutes. The spelling ('smiešaf', 'fliačky', 'furmy') reflects historical Slovak orthography and period-specific expressions, which have since modernized. Recipes of this era often reference prior instructions, creating a network of linked preparations rather than stand-alone guides.

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 Central European home cooking traditions of the 19th century. 'Fliačky', the noodle base, were a familiar peasant staple, and 'šovdra' refers to cured or smoked pork, a valuable ingredient in a time before refrigeration. The emphasis on sour cream and luscious butter points to a rural diet where dairy and pork provided much-needed richness and energy. Baking the combined ingredients made use of wood-fired ovens and produced a comforting, communal dish—hearty, simple, and thoroughly satisfying.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks kneaded and rolled the pasta dough by hand, using sturdy wooden boards and rolling pins. The noodles were cut with a sharp or curved-bladed knife, as noted in the recipe. Large cauldrons or pots were used for boiling noodles and pork. A heavy pan (often cast-iron or tin) was used for sautéing with butter, while ceramic or metal ovenproof dishes ('furmy') lined with butter would be used for baking. The finished dish would bake in a wood-fired brick oven, imparting a gently rustic golden crust.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 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

2 1/2 cups wheat flour (type 550 or all-purpose)
2 large eggs
up to 1/3 cup water (enough to form a dough)
1/2 teaspoon salt
7 oz smoked pork (substitute: smoked ham or bacon)
3 1/2 tablespoons unsalted butter
2/3 cup sour cream or double cream
Salt, to taste
Butter, for greasing the baking dish

Instructions

Begin by preparing homemade pasta dough as per a standard egg noodle recipe—combine wheat flour with a touch of salt, an egg or two, and enough water to form a smooth, elastic dough.
Roll this out thin and cut it into small squares or strips (fliačky).
Boil the pasta in salted water until tender, then drain well.
Meanwhile, finely dice cooked smoked pork (šovdra) using a sharp or slightly curved knife.
In a large pan, melt butter and sauté until golden.
Mix in the diced pork and gently stir in sour cream or double cream, seasoning with salt.
Combine the cooked noodles with the pork mixture.
Transfer everything into a well-buttered, ovenproof dish.
Bake in a moderate oven (about 350°F) until the top is lightly golden, about 20–30 minutes.

Estimated Calories

480 per serving

Cooking Estimates

Preparing the dough, cutting and boiling the pasta, as well as dicing and sautéing the smoked pork, usually takes about 30 minutes. Baking in the oven adds another 20–30 minutes. Each serving contains an estimated 480 calories. This recipe yields 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.