Recipe Manuscript

Contre La Douleur Des Dens & Gencives Enflees

Name: Contre La Douleur Des Dens & Gencives Enflees
Prep time: PTPT15M
Cook time: PTPT10M
Yield: 15
Cuisine: European
Ingredients: 5 g dried pellitory root (Anacyclus pyrethrum), powdered; 5 g colocynth root (substitute: 2 g pumpkin seed powder or omit); 5 g asparagus seed, powdered; 30 ml red wine vinegar; 100 ml red wine vinegar (for rinse); 10 g fresh sage leaves (for infusion)

"Against Toothache And Swollen Gums"

1541

From the treasured pages of Bastiment de receptes

Unknown Author

Renaissance (1400 - 1700)European Intermediate Other

Contre La Douleur Des Dens & Gencives Enflees

Original Recipe • 1541

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Contre La Douleur Des Dens & Gencives Enflees

"P Rēs piretre, racine de colocinthe qui est courge saluaige, semence dasperges: & le tout mis en pouldre mesleras auec bon vinaigre: puis seiche les, & deuant q tu en vses, laue toy les dẽz & la bouche auec vinaigre tiedde lequel ayt boullu dens de la saulge, ce remede est parfaict."

English Translation

"Take equal parts of pellitory, root of colocynth (which is wild gourd), asparagus seed: and mix them all in powder with good vinegar. Then dry them, and before you use it, wash your teeth and mouth with warm vinegar, in which some sage has been boiled. This remedy is perfect."

Note on the Original Text

Early modern recipes like this one were composed in vernacular French, often translated from Italian, with spelling and grammar reflecting regional and era-specific conventions—note, for example, 'dens' for 'dents' (teeth), and 'saulge' for 'sage'. Quantities, when given, were vague, presuming the cook or apothecary's knowledge. Instructions focused on process instead of precise measurement, reflecting an experiential, hands-on approach to creating both food and medicine.

Modern Kitchen Interpretation

Recipe's Origin

Bastiment de receptes - Click to view recipe in book

Title

Bastiment de receptes (1541)

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

Writer

Unknown

Era

1541

Publisher

A Lescu de Coloigne

Background

Step into the culinary secrets of Renaissance France! 'Bastiment de receptes' is a delectable compendium newly translated from Italian, brimming with recipes, curious odors, and medicinal tidbits designed to both delight the palate and preserve health.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Bastiment de receptes', a 1541 French compilation of translations from Italian recipe and remedy books. Published in Lyon by Jean and François Frellon, this collection was intended to preserve and share knowledge regarding perfumes, household substances, and practical medical remedies. At a time when dental care was rudimentary and access to professional medicine limited, such household remedies offered relief from common ailments like toothaches and swollen gums using the knowledge passed down through herbal traditions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 16th century, preparing this remedy required basic household tools: a mortar and pestle for grinding roots and seeds into powder, a fine sieve for sifting the powder, ceramic or glass mixing bowls for combining with vinegar, and a small pot to heat and infuse vinegar with sage. The finished mixture would likely be stored in small ceramic jars. The medicine would be applied with a clean fingertip, a piece of cloth, or a small spatula.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 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

0.18 oz dried pellitory root (Anacyclus pyrethrum), powdered
0.18 oz colocynth root (substitute: 0.07 oz pumpkin seed powder or omit)
0.18 oz asparagus seed, powdered
1 fl oz red wine vinegar
3.4 fl oz red wine vinegar (for rinse)
0.35 oz fresh sage leaves (for infusion)

Instructions

To prepare this historic remedy for tooth and gum pain, take equal amounts (for example, 0.18 ounces each) of pellitory root (Anacyclus pyrethrum), colocynth root (Citrullus colocynthis, which is a wild gourd—now toxic, so substitute with a small amount of pumpkin seed powder or leave out), and asparagus seed.
Grind these ingredients into a fine powder using a mortar and pestle.
Mix the resulting powder thoroughly with about 2 tablespoons (1 fluid ounce) of good-quality vinegar—preferably red wine vinegar—to form a thick paste.
Let the mixture dry completely, then store it in an airtight container.
Before using, gently rinse your mouth and teeth with a warm sage-infused vinegar (to make: bring 3.4 fluid ounces vinegar to a boil, add a handful of fresh sage leaves, let it cool to warm).
After rinsing, apply a small amount of the dried powder mixture to the affected area.

Estimated Calories

2 per serving

Cooking Estimates

Preparing this historic tooth and gum remedy takes about 15 minutes to gather and grind the herbs, mix with vinegar, and let it dry. Making the sage rinse will take another 10 minutes. Each use is a very small dose, so the calories per serving are very low. The total recipe yields about 15 applications.

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.