Recipe Manuscript

Für Die Ruhr Ein Speiß

Name: Für Die Ruhr Ein Speiß
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 4
Cuisine: European
Ingredients: 30 g unsalted butter; 30 g plain wheat flour; 500 ml Malvasia wine (or sweet white dessert wine, e.g., Muscat); 1 whole nutmeg, freshly grated (approx. 5 g); 25 g granulated sugar (2 tablespoons)

"A Remedy For Dysentery"

1699

From the treasured pages of Freywillig-auffgesprungener Granat-Apffel, Deß Christlichen Samaritans

Written by Eleonora Maria Rosalia

Renaissance (1400 - 1700)European Beginner Dinner Lunch Other

Original Recipe • 1699

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Für Die Ruhr Ein Speiß

"Ach ein gute eingebrente Suppen/ an statt deß Wassers nimb Malvasier/ oder gar starcken Wein/ nimb darzu ein ganz geribene Muscatnuß/ 2. Leffel voll Zucker/ laß wol sieden/ gibs dens Krancken zu essen/ im Tag 1. oder 2. mahl ist bewehrt für die Ruhr/ Durchbruch und bösen Magen."

English Translation

"Also, a good thickened soup: instead of water, take Malvasia wine or even strong wine; add a whole grated nutmeg and 2 spoonfuls of sugar; let it boil well; give it to the sick to eat, once or twice a day. It is proven for dysentery, diarrhea, and a bad stomach."

Note on the Original Text

The recipe is written in the concise, elliptical style of early modern German cookbooks, omitting quantities and assuming the reader’s practical knowledge. Spelling reflects the orthographic conventions of late 17th-century German, with ‘Suppen’ as a generic term for liquid dishes, and unfamiliar words like 'eingerbrennte' referring to a browned roux. Wine is measured by context, not volume, and instructions are embedded as a narrative. This approach assumed a literate, skilled cook—probably a household manager or upper servant—knew how to adjust quantities and understand remedies, blending culinary tasks with simple domestic medicine.

Modern Kitchen Interpretation

Recipe's Origin

Freywillig-auffgesprungener Granat-Apffel, Deß Christlichen Samaritans - Click to view recipe in book

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

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the 1699 Viennese compendium 'Freywillig-auffgesprungener Granat-Apffel,' compiled by Duchess Eleonora Maria Rosalia of Troppau and Jägerndorf. It blends medical wisdom with kitchen practice, offering culinary remedies for a spectrum of ills. The dish was prescribed as a restorative for 'die Ruhr,' or dysentery, which was a significant and sometimes deadly affliction of the era, and also for weak digestion. The recipe bridges the gap between food and medicine, typical of the early modern period when kitchens were laboratories and the cook also played the role of a household pharmacist. The combination of wine, sugar, and warming spices was believed to fortify the patient and calm the stomach.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

This recipe would have been made over an open hearth or in a cast-iron or copper pot on a stove. The cook would use a wooden spoon to stir the roux and a metal or earthenware saucepan for the simmering. A grater or nutmeg mill was used to freshly grate whole nutmeg. Serving would be done in a ceramic bowl or cup, suitable for a convalescent. No advanced equipment was necessary; only basic kitchen implements of the period, which favored durability and practicality.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 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

2 tablespoons unsalted butter
1/4 cup plain wheat flour
2 cups Malvasia wine (or sweet white dessert wine, e.g., Muscat)
1 whole nutmeg, freshly grated (approx. 2 teaspoons)
2 tablespoons granulated sugar (0.9 oz)

Instructions

To prepare this historical remedy, start by making a roux: melt about 2 tablespoons unsalted butter in a small saucepan over medium heat and stir in 1/4 cup plain wheat flour.
Cook gently until blond.
Instead of water, add 2 cups Malvasia (a sweet dessert wine, or substitute a robust sweet white wine like Muscat).
Stir in 1 whole grated nutmeg and about 2 tablespoons (0.9 oz) granulated sugar.
Bring the mixture to a gentle simmer, stirring to dissolve the sugar and blend the spices.
Cook for several minutes until slightly thickened.
Serve warm to the patient once or twice a day, as was recommended for relief from 'Ruhr' (dysentery), persistent diarrhea, or general stomach complaints.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 5 minutes to gather and prepare the ingredients. Cooking, including making the roux and simmering the mixture, will take about 10 minutes. One serving contains about 220 calories and the recipe makes approximately 4 servings.

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.