Leave exactly 5 l of the white wine must for 2-3 hours to settle. Filter it and put it for cooking on high temperature until it starts boiling and throws out foam. Afterwards, reduce the temperature. At the same time, mix 1 l of cold must with the whisk together with 1 kg of flour and 10 dag of sugar.
Slowly add such prepared mixture to the must which is cooked until the ćupter becomes condensed like a mixture for pancakes. Pout the mixture out to the plates which have been coated all over with the fresh must and leave it for 5-6 days to dry in aerial dry room, while turning them over every day.
When all ćupters are dried up, shower them with the powder sugar and decorate them with walnuts.
Old recipes are the backbone of our restaurant's menu to the delight of many guests, longing for long gone tradition and the past, yet we are all missing.