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Oleum Anetileon

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 anetileon. Anetum means dill, the seeds of which are ein teyl (one part?) ground with oil (and added?) to mild wine and wrung out. This is good as I said before and has been heard here. Thus shall the oil be made, be it from the greens or the shells the flowers or roots. Also, those who want to make oleum muscatellinum or Nardinum or ruteleon or whatever kind it be shall take the greens, flowers or wood and do not grind it, and put it into oil for three hours and as much wine as oil and solids together [?]. Let it lie in there and rot for thirty days. The longer it lies, the better it gets. Then it is wrung out and the oil is kept.

Oleum anetileon. Anetum heyßt tille, des samen zu stoß man ein teyl in öel zu einem senfftenn wein vnd ring das auß. Das ist gut, als ich vor gesprochenn, als man hie vernomenn hat. Also soll man machen die öl, es sey von kraut oder vonn czelchein, von plumen oder von wurczelnn. Item wer do wil machenn oleum muscatellinum oder nardinum oder ruteleon oder welcher hand es sey, der nem das kraut, plumen oder holcz vnd stoß das nit vnd leg es in öl drey stund alsouil zusampt denn weine vnd laß es darynnen ligen dreyssig tag vnd faulen. Ye lenger es ligt, ye pesser es wirt. Dann so ring man es durch vnd behalt das öl.


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