Oleum nardinum does not flow from a stone in India
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This entry is a re-creation of a recipe from Das Kochbuch des Meisters Eberhard (Germany, 15th century - V. Bach, trans.), entitled "Oleum nardinum does not flow from a stone in India". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Oleum nardinum does not flow from a stone in India, as people say. It is made thus. You take whole spikenard and boil it in water with oil, as you heard before, add it to a freshly pressed [?] wine and let it lie in there for twenty days. When the force has passed into the oil entirely, wring it out and keep it. It helps against all diseases that come from a cold nature and aids digestion.

Oleum nardinum das fleußt in Indea auß einem stein nit als man sagt. Mann macht es also. Man nymbt spicanardi gancz vnd seudt in in wasser mit öl, als ir vor vernomenn habt, zu einem stampfftenn wein vnd lest es darnach czweinczig tag darInnen ligenn. Wenn dann die krafft gancz in das öl kumbt, so ring es auß vnd behalt es. Es hilfft furr alle seuchenn, die von kalter naturr komenn, vnd hilfft zu der dewung.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]

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Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:109>. Accessed on June 24, 2018, 5:31 pm.

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