Recipe Manuscript

Remede Au Mal Caduc

Name: Remede Au Mal Caduc
Prep time: PTPT5M
Cook time: PTPT5M
Yield: 1
Cuisine: European
Ingredients: Fresh germander herb (Teucrium chamaedrys), about 20 g flowering tops (substitute: thyme or savory if unavailable, though the medicinal effect will differ); Egg yolks, 1-2 (approx. 20-40 g); Germander powder, 10 g (derived from dried flowering tops)

"Remedy For The Falling Sickness"

1564

From the treasured pages of Les secrets du seigneur Alexis Piemontois

Written by Girolamo Ruscelli

Renaissance (1400 - 1700)European Beginner Other

Original Recipe • 1564

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Remede Au Mal Caduc

"PREN germandrée cuillée au mois de May quand elle est en fleur: seche la à l'ombre, puis la reduits en poudre. Et quand tu la voudras mettre en œuvre, pren le moyeu d'vn œuf ou de deux, & les demelle auec vne cuillier pleine de ladite poudre: puis les mets cuire, & les donne à manger au patient. Fay cecy soir & matin, 8. iours de long: mais ce pendant il faut qu'il s'abstienne de vin, & de compaignie charnelle, de toutes sortes de legumes, de salade, de chair salée, & de toutes autres choses, qui font de difficile concoction. Secret trébon & trésnoble."

English Translation

"TAKE germander picked in the month of May when it is in flower: dry it in the shade, then reduce it to powder. And when you wish to use it, take the yolk of one or two eggs, and mix them with a spoonful of the said powder. Then cook them, and give them to the patient to eat. Do this morning and evening, for 8 days in a row. But during this time, he must abstain from wine, carnal company, all kinds of vegetables, salads, salted meat, and all other things which are difficult to digest. A very good and very noble secret."

Note on the Original Text

The recipe is written in the practical but nearly conversational French of the 16th century, where spelling is inconsistent and punctuation rare. Measurements and timing are imprecise, reflecting the oral traditions from which such receipts evolved. Instructions are sequential but assume the reader has basic kitchen experience. Words like 'demelle' (beat or mix) and 'moyeu' (yolk) may be unusual today. Abbreviations and merge of words (e.g., 'vn œuf' for 'un œuf') are typical of the period's print conventions.

Modern Kitchen Interpretation

Recipe's Origin

Les secrets du seigneur Alexis Piemontois - Click to view recipe in book

Title

Les secrets du seigneur Alexis Piemontois (1564)

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

Writer

Girolamo Ruscelli

Era

1564

Publisher

Christophe Plantin

Background

Unlock the culinary alchemy of Renaissance Europe with "Les secrets du seigneur Alexis Piemontois"—a tantalizing trove of recipes, formulas, and household secrets distilled by the esteemed Girolamo Ruscelli and his illustrious contemporaries. Divided into six convenient books, this delightful compendium reveals the flavors, remedies, and ingenious practices of a bygone gourmet age.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This remedy comes from a celebrated 16th-century compendium of practical and medicinal secrets: 'Les secrets du seigneur Alexis Piemontois.' Compiled by Girolamo Ruscelli and printed by Christophe Plantin in 1564, this work reflects Renaissance Europe's mingling of folk wisdom, early medical science, and domestic practice. Recipes like this one straddle the blurred lines between food and medicine, bringing kitchen skills into the realm of healing. The advice to abstain from rich or risky foods, wine, and carnal pleasures mirrors broader early modern beliefs about the interplay between diet, lifestyle, and health.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Originally, the tools would have been simple but effective: a sharp knife or scissors for harvesting the herb, linen or woven mats for drying in shaded, airy places, and a mortar and pestle for reducing the dried germander to powder. Earthenware or metal bowls and a wooden spoon were used to mix the yolks and powder, and gentle heat was applied over a hearth or chafing dish. Cooking was likely done in a small pan or pot, sometimes set over embers for careful temperature control.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

5 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

Fresh germander herb (Teucrium chamaedrys), about 0.7 oz flowering tops (substitute: thyme or savory if unavailable, though the medicinal effect will differ)
Egg yolks, 1-2 (approx. 0.7-1.4 oz)
Germander powder, 0.35 oz (derived from dried flowering tops)

Instructions

To prepare this historical remedy, harvest germander (Teucrium chamaedrys) when it is in full bloom, ideally in May.
Dry the flowering tops in the shade until they are crisp, then grind them into a fine powder.
When ready to use, take the yolk from one or two eggs and beat it together with one heaped tablespoon (about 0.35 ounces) of the germander powder.
Cook this mixture gently (either by scrambling or lightly heating) until set.
Serve to the patient to eat.
Repeat this process twice daily—morning and evening—for eight consecutive days.
During the cure, the patient should avoid wine, sexual activity, legumes, salads, salted meats, and any foods that are difficult to digest.

Estimated Calories

110 per serving

Cooking Estimates

It takes only a few minutes to beat the egg yolk and germander powder together, and just a short time to cook the mixture until set. Each serving contains around 70-140 calories from the egg yolk, depending on whether one or two yolks are used. The recipe makes one serving.

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.