Das Herz-Pulver In Allen Kranckheiten / Ohne Sorgen / Auch Für Die Fraiß / Apostem / Absonderlich In Blattern Zugebrauchen
"The Heart Powder For All Illnesses / Without Worries / Also For Ulcers / Abscesses / Especially To Use In Smallpox"
From the treasured pages of Freywillig-auffgesprungener Granat-Apffel, Deß Christlichen Samaritans
Written by Eleonora Maria Rosalia
Das Herz-Pulver In Allen Kranckheiten / Ohne Sorgen / Auch Für Die Fraiß / Apostem / Absonderlich In Blattern Zugebrauchen
"Nimb rothe Corallen / Perl / Einhorn / Elendklau / Terra Sigillata, Krebsaugen / Karpffensteinl / gebrenntes Hirschhorn / Hirsch-Creutzl / Aichene Mistl / jedes 1. halb Loth / geschellte Betonien-Kern / weissen Rußsaamen / Agleysaamen / lindene Kohlen / jedes ein Loth / dises alles zu Pulver gemacht / darunter etliche Blätl Gold gemischt / daß mans wohl stehet / den Rußsaamen muß man in einem Pfandl wol rösten / und umbrühren / daß die Bälgl weg kommen / also daß solcher das Gewicht / abgeschällter wie oben vermeldt / habe: Von disem Pulver gibt man anderthalb Quintl / auch mehr und weniger / nachdem die Person starck / alt oder jung ist."
English Translation
"Take red coral, pearl, unicorn, elecampane, Terra Sigillata, crab’s eyes, carp stone, burnt stag's horn, stag’s cross, oak mistletoe — each half a Loth; shelled betony seeds, white soot seeds, aglaia seeds, linden charcoal — each one Loth. All of this is made into a powder, among which a few gold leaves are mixed so that it keeps well. The soot seeds must be well roasted in a pan and stirred, so the husks come off, thus that such has the weight as indicated above when shelled. Of this powder, give one and a half Quintl, more or less, depending on whether the person is strong, old, or young."
Note on the Original Text
The recipe is written in an abbreviated, list-like manner, typical for early modern remedy collections. Ingredient names sometimes use period terms or apothecary Latin (such as 'Einhorn' or 'Terra Sigillata'), and spelling varies by region and scribe. Instructions presume household familiarity with processes like roasting and powdering, and units like 'Loth' and 'Quintl' reflect Central European weights at the time. The text assumes the practitioner understands when and how to adjust dosages based on age and strength, revealing the blend of empirical practice and inherited knowledge. This clarity and brevity were standard, given that the intended readers were often educated noblewomen versed in household pharmacy.
Title
Freywillig-auffgesprungener Granat-Apffel, Deß Christlichen Samaritans (1699)
You can also click the book image above to peruse the original tome
Writer
Eleonora Maria Rosalia
Era
1699
Publisher
Leopold Voigt
Background
This delightful tome by Duchess Eleonora Maria Rosalia is a treasure trove of culinary wisdom from 17th-century Vienna. Interwoven with remedies and secrets for well-being, it features a charming section described as a 'ganz neues und nutzbahres Koch-Buch'—an entirely new and useful cookbook—offering tried-and-true recipes, kitchen secrets, and practical tips to nourish both body and soul.
Kindly made available by
Wien Bibliothek
This recipe comes from the late 17th-century Austrian court, specifically from a printed book of secrets and remedies compiled by Duchess Eleonora Maria Rosalia of Troppau and Jägerndorf. The book, 'Freywillig-auffgesprungener Granat-Apffel,' was a compendium of medicinal recipes and household advice popular among aristocrats of the time. Recipes like this one aimed to treat a wide array of illnesses, blending folk traditions, early medical science, and apothecary practice. Compounds such as ground pearls, coral, and other exotic ingredients reflected both the belief in mineral remedies and the prestige of possessing rare substances. Gold leaf not only suggested luxury but was thought to enhance the healthful virtues of the mix. The recipe's uses—against pox, plague sores, and general sickness—mirror contemporary fears and the search for cure-alls in early modern Europe.
Preparation would have required a sturdy mortar and pestle for grinding the minerals and roots to a fine powder. Seeds would be roasted using a metal pan or skillet over a fire. Careful weighing of ingredients was done with simple balance scales and weights marked in local units (like the Loth). Gold leaf would be torn or crumbled by hand, and all components meticulously blended in a bowl or onto a sheet of parchment. Storage would have been in small glass or ceramic jars, often sealed with wax.
Prep Time
30 mins
Cook Time
0 mins
Servings
30
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
- Red coral (Corallium rubrum), 0.25–0.28 ounces
- Pearl, 0.25–0.28 ounces
- Unicorn (substitute: ground narwhal tooth or unicorn substitute, such as deer antler), 0.25–0.28 ounces
- Tormentil root (Potentilla erecta), 0.25–0.28 ounces
- Terra Sigillata (substitute: healing earth or medicinal clay), 0.25–0.28 ounces
- Crab's eyes (substitute: small pebbles, or calcium carbonate pearls), 0.25–0.28 ounces
- Carp-fish stone (substitute: otolith or a small stone from a fish, or simply omit), 0.25–0.28 ounces
- Burned stag's horn (charred deer antler), 0.25–0.28 ounces
- Stag's cross (deer moss, Iceland moss or moss from oaks), 0.25–0.28 ounces
- Oak mistletoe, 0.25–0.28 ounces
- Shelled seeds of betony (Betonica officinalis), 0.53 ounces
- White rue seeds (substitute: rue or another aromatic white seed), 0.53 ounces
- Agleya seeds (substitute: likely a mistranscription; use milk thistle or similar), 0.53 ounces
- Linden charcoal, 0.53 ounces
- Gold leaf flakes, a few for mixing in
Instructions
- To recreate this historical heart powder, take each ingredient and measure carefully.
- Most units, like 'Loth' and 'Quintl', were used in German-speaking lands; 1 Loth is approximately 0.53–0.56 ounces.
- Start by weighing 0.25–0.28 ounces each of red coral, pearl, unicorn (see substitute), tormentil root, terra sigillata (see substitute), cancer eyes (see substitute for crab's eyes), carpfish stone (see substitute), burned stag's horn, stag's cross (deer moss), and oak mistletoe.
- Next, take 0.53 ounces each of shelled betony seeds, white rue seeds (see substitute), agleya seeds (substitute), and linden charcoal.
- Roast the rue seeds in a pan, stirring well to remove the seed husks, then allow everything to cool.
- Grind all ingredients into a fine powder, mixing in a few edible gold leaf flakes.
- For use, dose 0.07–0.11 ounces of this powder, adjusting the amount based on the person’s age and strength.
Cooking Estimates
You will need about 20–30 minutes to prepare and grind the herbs, seeds, and minerals. Roasting and cooling the seeds adds a few minutes. Since most ingredients are powders or seeds, there is no actual cooking time. This recipe makes about 90 grams of powder, with a single dose being 2–3 grams, so you get about 30 servings. Because most ingredients are non-nutritive or not food, calories are essentially zero.
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.
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