Recipe Manuscript

Remede Trebon Contre Les Écrouelles

Name: Remede Trebon Contre Les Écrouelles
Prep time: PTPT10M
Cook time: PTPT6H
Yield: 1
Cuisine: European
Ingredients: 16 grams ceruse (white lead pigment) – extremely toxic, not for modern medicinal or culinary use; 32 grams olive oil (modern, cold-pressed extra-virgin olive oil can substitute); Piece of chamois leather or clean linen cloth

"Very Good Remedy Against Scrofula"

1564

From the treasured pages of Les secrets du seigneur Alexis Piemontois

Written by Girolamo Ruscelli

Renaissance (1400 - 1700)European Intermediate 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 Trebon Contre Les Écrouelles

"PREN ceruse bien étampée 4. ʒ. huile d'oliue 8. ʒ. laisse bouillir cecy ensemle 5. ou 6. heures, en le mouuant incessantment: & quand il sera deuenu bien noir, il sera assés cuit: étens en apres vn peu sus vne piece de chamois, ou de linge, & le mets sus le mal : si les écrouelles sont rompues, elles se guariront incontinét, si non, elles se resoudront, puis guariront du tout."

English Translation

"TAKE well-refined ceruse 4 drachms, olive oil 8 drachms; let this boil together for 5 or 6 hours, stirring constantly: and when it becomes very black, it is sufficiently cooked. Next, spread a little on a piece of chamois or linen, and apply it to the affected area: if the scrofula sores are open, they will heal immediately; if not, they will dissolve, and then heal completely."

Note on the Original Text

The recipe is written in concise, unadorned early modern French, with matter-of-fact instructions and minimal detail—assumed familiarity with procedures is typical of the period. Units such as 'ʒ' (the 'dram' or 'scruple,' a small apothecary weight) are used, reflecting both the pharmaceutical context and the limited precision of domestic scales. Spelling and grammar follow Renaissance conventions: 'étens' for 'étends,' 'mal' for 'maladie' (the affliction), and wildly variable punctuation. These recipes were intended for an audience familiar with medicinal preparations, relying on expertise handed down orally or in previous written compilations.

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 originates from the iconic 16th-century collection 'Les secrets du seigneur Alexis Piemontois,' printed in Antwerp by Christophe Plantin in 1564. The book was an extraordinary compendium of practical recipes and formulas, covering everything from medicine and pharmacy to household and beauty remedies, sourced from both the original 'Alexis of Piedmont' and other reputable authors of the period. At the time, the disease targeted here—'écrouelles' or scrofula—was both feared and mysteriously associated with royal healing powers. This recipe is a window into Renaissance medical theory and practice, where unusual and now-hazardous substances (like ceruse, or basic lead carbonate) were frequently used in the quest for cures. The hands-on, household-style instructions also reflect the cross-section of folkcraft and learned medicine accessible to educated laypeople and professionals alike.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditional preparation would have required an open hearth or brazier as a heat source, with a sturdy cauldron or pot, preferably of ceramic, copper, or brass. A wooden spoon or spatula would be used to stir the mixture without ceasing over hours, ensuring it didn't scorch or separate. Finished salves were spread onto strips of supple animal skin (chamois) or woven linen—both readily available in early modern homes. The patient or caregiver would then apply the prepared poultice directly to the skin.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

6 hrs

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

0.56 ounces ceruse (white lead pigment) – extremely toxic, not for modern medicinal or culinary use
1.13 ounces olive oil (modern, cold-pressed extra-virgin olive oil can substitute)
Piece of chamois leather or clean linen cloth

Instructions

To prepare this historical remedy, start by measuring out 0.56 ounces of white lead (ceruse) and 1.13 ounces of olive oil.
Place both ingrediants together in a small stainless steel or enamel saucepan.
Heat the mixture gently over low heat, stirring constantly, for approximately 5 to 6 hours.
Be patient—continuous stirring is needed to keep the mixture from sticking or burning.
When the mixture has turned noticeably dark, nearly black, remove it from the heat.
While still warm, spread a small amount on a piece of clean suade leather (chamois) or soft linen cloth, and apply it directly to the affected area.
According to the recipe, if the scrofula (a historical term for lymph node swellings, often tubercular) is open or broken, it will heal immediately; if not, the swelling should resolve and then heal fully.
Of course, due to the toxicity of lead compounds, this recipe should not be made or used today, but it provides remarkable insight into early modern medicinal practices.

Estimated Calories

240 per serving

Cooking Estimates

You will spend a few minutes measuring and preparing the ingredients before you start cooking. The mixture needs to be heated very gently for several hours while you stir it constantly.

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.