Recipe Manuscript

To Make Elder Ointment

Name: To Make Elder Ointment
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 24
Cuisine: European
Ingredients: 2.7 kg fresh unsalted butter or high-quality pork lard (as available); 1.44 kg fresh elder buds (as a substitute: 300-400 g dried elderflower); No salt or additional water

1690

From the treasured pages of Cookbook of Jane Dawson

Written by Jane Dawson

Renaissance (1400 - 1700)European Beginner Other

Original Recipe • 1690

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Elder Ointment

"Take 6 pound fresh butterr, or Hogs lard, boil it in a Pan, put to it 12 handsfule of Elder buds, boil them till crisp, Then take them out add 12 handsfule more, boil them till crisp Then Take them out, and it is fit for Use."

Note on the Original Text

The recipe uses a direct, imperative style, reflecting the oral transmission of culinary knowledge at the time—'take', 'boil', 'put'. Quantities are given in 'handsfule', a flexible unit based on the cook's own hands, which required a degree of experiential judgment. Spellings such as 'hogs lard' and 'handsfule' are simply the norms of early modern English and not errors. The directions prioritize the order of operations and key visual cues like the buds being 'till crisp', rather than precise timing or temperatures.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Jane Dawson - Click to view recipe in book

Title

Cookbook of Jane Dawson (1690)

You can also click the book image above to peruse the original tome

Writer

Jane Dawson

Era

1690

Publisher

Unknown

Background

A delightful glimpse into late 17th-century English kitchens, Jane Dawson's recipe collection is a flavorful tapestry of sweet delicacies and savory dishes, revealing the tastes and ingenuity of bygone home cooks.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the late 17th century, attributed to Jane Dawson, and reflects the domestic medicinal skills of women during this period. Elder was highly prized for its healing properties, particularly for skin ailments, swelling, or minor cuts. Making ointments at home was commonplace, with recipes passed down through families and handwritten into recipe books, as seen in this manuscript. The use of butter or lard as a base exemplifies the reliance on simple, farm-based ingredients and the practical ingenuity of early modern English households.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparer would have used a large iron or copper cauldron or pan for boiling the fat, likely over an open hearth or a controlled fire. Ladles or wooden spoons were used to stir and remove the fragrant, crisped elder buds. The ointment would have been strained and poured hot into earthenware jars or small wooden boxes to cool and set. Linen cloths might be used for straining if a very smooth product was desired.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6 pounds fresh unsalted butter or high-quality pork lard (as available)
3 pounds 2 ounces fresh elder buds (as a substitute: 10.5–14 ounces dried elderflower)
No salt or additional water

Instructions

To craft this elder ointment in a modern kitchen, start by melting 6 pounds of fresh unsalted butter or pure lard in a large, heavy-bottomed saucepan over low heat.
Once fully melted, add approximately 12 generous handfuls (about 1 pound 9 ounces) of elder buds; if elder buds are not in season, you may substitute with dried elderflower, though the effect will differ slightly.
Simmer the buds in the hot fat, stirring occasionally, until they become crisp but not burnt—this will infuse the fat with their essence.
Remove the spent buds with a slotted spoon, then add another 12 handfuls (another 1 pound 9 ounces) of fresh elder buds, repeating the process.
Once crisp, remove these as well.
The infused fat, now richly scented with elder, is ready to strain and store in a clean jar or tin for later use as an ointment.

Estimated Calories

110 per serving

Cooking Estimates

You will need a bit of time to prepare the elder buds and melt the fat. Infusing the elder buds in two batches takes some time on the stove, and you'll also spend a little time straining the finished ointment. The calories are based on serving the ointment in small portions, as you would use for skincare.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.