Biely Punč

"From two oranges and two lemons, thinly pared peels are placed into a clean container, and over them is poured a pound of sugar made into syrup. Cover and let it stand. Put two lots of tea into a clean container, pour over them a glass and a little more of water, and cover to let it steep. Into the syrup add the juice squeezed from the lemons and oranges, the strained tea, and the necessary measure of rum — according to this recipe, there should be three glasses in total, so for more people, everything is prepared in larger quantity. The container in which ice cream (Gefrorenes) is usually made should be placed in salted ice, covered with paper on top, and closed with a lid. Rotate in the ice, and when half frozen, stir with a clean spatula so that it has the consistency of thin porridge. In a pot, beat 6 fresh egg whites until stiff, and while beating, add a handful of powdered sugar. Gently stir this egg white foam into the punch and fill glasses."

Written in an older form of Slovak, the recipe uses quaint spellings and words that might be unfamiliar today—like 'sňah' for whipped egg whites and 'žajdlík' for a cup (around 250 ml). Quantities such as 'funt' (about 420 g) and 'lôty' (about 16 g) are historical units that required practical kitchen knowledge. The instructions assume basic kitchen skills and flexibility with proportions—imperative in a time before standardized measurements and equipment. Directions are brief and expect the cook to infer steps, a hallmark of the period’s cookbook writing.