Recipe Manuscript

Uhorkový-Šalát

Name: Uhorkový-Šalát
Prep time: PTPT10M
Cook time: PTPT0M
Yield: 4
Cuisine: European
Ingredients: 2-3 medium (about 400g) cucumbers, peeled and sliced; 2 tablespoons (30 ml) sunflower oil or mild vegetable oil; 1 tablespoon (15 ml) vinegar (white wine or apple cider recommended); 1/2 teaspoon (2-3g) salt; 1/4 teaspoon (1g) freshly ground black pepper

"Cucumber Salad"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Lunch Dinner Snack Other

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

Uhorkový-Šalát

"Pri chystani uhorkového šalátu nazdávajú sa mnohí, že obielené a pokrájané uhorky majú aspon za hodinu zasolené stáť, čo je velká chyba. Keď uhorky v slanej vode stoja, stvrdnú ony jako kremeň a to žalúdok nepretroví, preto ne- dostávajú nemocní uhorky, poneváč sú pre žalúdok ťažké. Pred nastolovaním obielené a pokrájané uhorky v nádobe s olejom a s octom smiešaf, posoliť, tlčeným korením po- sypať a dať na stôl."

English Translation

"When preparing cucumber salad, many believe that peeled and sliced cucumbers should stand salted for at least an hour, which is a big mistake. When cucumbers stand in salt water, they become as hard as stone, and the stomach cannot digest them; therefore, sick people do not get cucumbers, as they are heavy for the stomach. Just before serving, mix peeled and sliced cucumbers in a bowl with oil and vinegar, salt, sprinkle with ground pepper, and serve."

Note on the Original Text

Historically, recipes were written as prose paragraphs rather than lists of steps, ingredients, and timings. Spelling reflects Slovak conventions of the era, with some German or Hungarian influences possibly peeking through. Quantities were rarely precise, as cookbooks aimed for practical instruction, trusting the reader’s experience. The text even critiques common kitchen myths of its time—like pre-salting cucumbers—highlighting how even then, culinary tradition was dynamic and sometimes contested.

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 comes from a Slovak-language cookbook published in 1870, reflecting home cooking traditions from Central Europe—a region where cucumber salads have long been a staple, especially during summer. The instruction against salting the cucumbers in advance contrasts sharply with both older and modern Central European habits, offering a fascinating glimpse into changing ideas of digestion and food technique. The cookery book served urban and rural households eager for practical yet refined interpretations of everyday fare.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Household cooks of the period would have used a simple paring knife to peel and slice the cucumbers, a sturdy ceramic or wooden bowl for mixing, and perhaps a wooden spoon to toss the salad. Measuring was often rough—'about a spoonful' rather than precise weights—so cooks relied on experience and intuition, with taste as their primary guide.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

0 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

2-3 medium (about 14 oz) cucumbers, peeled and sliced
2 tablespoons (1 fl oz) sunflower oil or mild vegetable oil
1 tablespoon (0.5 fl oz) vinegar (white wine or apple cider recommended)
1/2 teaspoon (about 0.1 oz) salt
1/4 teaspoon (about 0.04 oz) freshly ground black peper

Instructions

To prepare this historical cucumber salad, begin by peeling and slicing fresh cucumbers—about 2-3 medium cucumbers should serve four people.
Do not salt and let them stand, as is still common today, because the recepie insists this makes them unpalatably firm and difficult to digest.
Instead, immediately toss the sliced cucumbers with sunflower or mild vegetable oil (about 2 tablespoons) and a splash of good-quality vinegar (about 1 tablespoon, such as white wine vinegar or apple cider vinegar).
Sprinkle with a little salt and freshly ground black pepper to taste, mixing gently.
Serve right away as a refreshing side dish.

Estimated Calories

60 per serving

Cooking Estimates

It takes just a few minutes to peel and slice the cucumbers, then mix everything together. There is no cooking involved. Each serving has around 60 calories, and this 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.