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Oleum Nardinum does Not Flow From A Stone In India

This is an excerpt from Das Kochbuch des Meisters Eberhard
(Germany, 15th century - V. Bach, trans.)
The original source can be found at Mark S. Harris' Florilegium

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.


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