Recipe Manuscript

Chladný Punč S Vajci

Name: Chladný Punč S Vajci
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 10
Cuisine: European
Ingredients: 750 grams powdered sugar; 2 whole eggs; 14 egg yolks; 700 ml Bordeaux red wine; 350 ml Arrack (or substitute: 250 ml white rum + 100 ml brandy); Juice of 2 oranges; Juice of 2 lemons; 250 ml water

"Cold Punch With Eggs"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Drink

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

Chladný Punč S Vajci

"Pol druha funta potlčeného a prcsiateho cukru dať do kotlíka, v ktorom sa šľah sbíjava; do neho dať dve celé vaj- cia, štrnásť na penu rozmiešaných žltkov, za fľašu bordo, pol fľaše araku, z dvoch oranžov a dvoch citronov vytlačenú šťavu a žajdlík vody, to všetko s cukrom dobre spolu smie- šať a drôtami na ohni šibať, pokým sa nevidí, že sa už má svarif. Potom od ohňa preč vziať a ustavične šibať, pokým v poly nevystydlo; to prez sito do čistej nádoby precediť a ďalej drôtami šibať, pokým celkom nevystydne. Tento ná- poj dáva sa do pohárov."

English Translation

"One and a half pounds of crushed and sifted sugar are placed into a pot meant for whipping; into it add two whole eggs, fourteen egg yolks beaten into a foam, a bottle of Bordeaux wine, half a bottle of arrack, the juice squeezed from two oranges and two lemons, and a cup of water. Mix everything well with the sugar and whip it over heat with a whisk until it looks like it is about to boil. Then remove from the heat and continue whipping constantly until it has half cooled; strain through a sieve into a clean container and continue whipping with whisks until it has completely cooled. This drink is served in glasses."

Note on the Original Text

The recipe is written in old Slovak, with certain regional and period-specific spellings (e.g., 'šibať drôtami' for whisking, 'žajdlík' as an old measure, here interpreted as about 250 ml). Instructions are direct, with a focus on technique (repeated emphasis on whisking and heat control) rather than precise modern timings or temperatures. Ingredient quantities assume the reader's familiarity with both traditional kitchen measures and practical cookery. Spelling and phrasing are typical of the 19th-century Slovak culinary literature, prioritizing narrative over enumeration.

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 punch recipe appears in a Slovak-language cookbook from 1870, designed for sophisticated gatherings and festive occasions in the Austro-Hungarian Empire. The use of Arrack, Bordeaux wine, and copious eggs reflects the luxurious tastes of the Central European bourgeoise and gentry in the 19th century. Recipes like this were a staple of social events, bringing continental elegance to the burgeoning urban middle classes. The recipe is a fascinating blend of Eastern and Western ingredients, echoing Europe's expanding trade networks. Its presence in a Slovak-language cookery book showcases the cosmopolitan influences and the adoption of international trends within Central European domestic kitchens at the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the 19th century would have used a large copper or tin-lined mixing bowl (kotlík), fine wire whisks, and a sturdy hand sieve. Heating would have been done over a wood or coal stove, with great care taken to keep the mixture from becoming too hot and scrambling the eggs. The straining and continual whipping (šibať drôtami) were crucial for a silky, foamy texture, and glass serving cups would present the final drink attractively.

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

1 lb 10 oz powdered sugar
2 whole eggs
14 egg yolks
24 fl oz (3 cups) Bordeaux red wine
12 fl oz (1 1/2 cups) Arrack (or substitute: 8 1/2 fl oz (1 cup plus 1/2 fl oz) white rum + 3 1/2 fl oz (7 tbsp) brandy)
Juice of 2 oranges
Juice of 2 lemons
8 1/2 fl oz (1 cup plus 1/2 fl oz) water

Instructions

To prepare this historical Chladný punč s vajci (Cold Egg Punch), start by measuring 1 pound 10 ounces of powdered sugar into a heatproof mixing bowl.
Crack in two whole eggs and then add fourteen egg yolks (thoroughly whisked to a froth).
Pour in 24 fluid ounces (3 cups) of Bordeaux wine and 12 fluid ounces (1 1/2 cups) of Arrack (or substitute with a mix of 8 1/2 fluid ounces (1 cup plus 1/2 fluid ounce) of white rum and a splash of brandy if Arrack is unavailable).
Squeeze the juice from two oranges and two lemons, straining out any seeds or pulp, and add it to the bowl along with 8 1/2 fluid ounces (1 cup plus 1/2 fluid ounce) of water.
Place the bowl over a gentle heat (ideally as a bain-marie to prevent scrambling the eggs), and whisk constantly using a metal whisk or hand beaters.
Continue whisking until the mixture begins to froth and shows some thickness, but before it boils or curdles.
Remove from the heat and keep whisking until the punch cools down to about half-warm (lukewarm).
Strain through a fine sieve into a clean jug or bowl and keep whisking until completely cooled.
Serve chilled in glasses.

Estimated Calories

420 per serving

Cooking Estimates

You will spend about 15 minutes preparing the ingredients and setup, and around 20 minutes whisking the punch gently over heat and cooling it down. Each serving contains about 420 calories based on the ingredients and typical serving size. The recipe makes about 10 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.