Recipe Manuscript

A Very Good Rostoratyve

Name: A Very Good Rostoratyve
Prep time: PTPT5M
Cook time: PTPT40M
Yield: 12
Cuisine: European
Ingredients: 450 grams soft pitted dates; 500 milliliters sweet Muscat wine or similar dessert wine; Broth (any type, for serving, optional)

1625

From the treasured pages of Medical recipes

Unknown Author

Renaissance (1400 - 1700)European Beginner Other

Original Recipe • 1625

Original Manuscript(circa Renaissance, 1400 - 1700)

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

A Very Good Rostoratyve

"Take a pound of happ dates the stones taken out boile them in muskadine till the wyne be all consumed and keepe yt in a glasse, and putt of this pottage ij or foure sponefules into any broath"

Note on the Original Text

This recipe uses a brisk, direct writing style typical of early-modern manuscripts—omitting precise measures, assuming a level of culinary intuition. Unfamiliar spellings like 'rostoratyve' (restorative) and 'muskadine' (muscat wine) abound, reflecting pronunciation as well as regional spelling conventions of the time. Quantities are often approximate and instructions implicit, expecting the reader to 'boile till consumed' and employ what tools and broths were available. The text is very much a working note, shaped by oral tradition as much as formal writing.

Modern Kitchen Interpretation

Recipe's Origin

Medical recipes - Click to view recipe in book

Title

Medical recipes (1625)

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

Writer

Unknown

Era

1625

Publisher

Unknown

Background

Step back to the early 17th century and savor a delightful medley of recipes and culinary secrets! This historical tome serves up a taste of the past with refined dishes, period flavors, and a glimpse into the kitchens of yesteryear.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 17th century, around 1625, where it was common to create 'restorative' foods—nourishing preparations served to invigorate the weak or sick. Sweet, spiced preparations like this were prized for both their perceived medicinal benefits and their comforting qualities. The use of 'muskadine' refers to a sweet fortified wine popular in England at the time, and dates were an exotic import, making this both soothing and luxurious. The original manuscript comes from a collection housed in the Bodleian Library, reflecting both the global reach of English culinary habits and an era when food and medicine frequently overlapped.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1600s, cooks would employ a small cauldron or brass pan set over a fire or on a hearth. Dates would be stoned by hand, then slowly simmered. The thickened mixture would be stored in a glass vessel (likely a bottle or jar reserved for preserves). For serving, wooden or metal spoons measured out the paste into broth, which was often cooked in larger pots or cauldrons.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 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

1 pound soft pitted dates
2 cups sweet Muscat wine or similar dessert wine
Broth (any type, for serving, optional)

Instructions

Begin by taking 1 pound of soft, pitted dates and place them in a saucepan.
Pour in 2 cups of sweet dessert wine, such as Muscat or a similar muscat-based wine, to substitute for 'muskadine'.
Gently simmmer the dates in the wine over low heat, stirring occassionally, until the liquid is fully absorbed and reduced, leaving a thick, sweet date paste.
Transfer this paste into a clean glass or jar for storage.
To use, stir 2 to 4 tablespoons (2 to 4 tablespoons) of the date-wine mixture into any freshly made broth of your choice just before serving, as a restorative touch.

Estimated Calories

100 per serving

Cooking Estimates

It takes around 5 minutes to prepare the ingredients and around 40 minutes to simmer the dates with wine until thick. Each serving (about 2 tablespoons) is sweet and rich, with roughly 100 calories. This recipe yields around 12 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.