Ingredient Names

Reading Early Modern recipes can feel similar to cracking a top-secret cipher. The language used to describe ingredients has evolved through the centuries, and many of the words used have changed meaning or are simply not used anymore. For example, “hartshorn” is an ingredient used in medicinal powders treating ailments like worms and diarrhea, in addition to baking recipes. Today, we know this as ammonium carbonate or baker’s ammonia- an effective emetic, absorbent, and leavening agent. Other ingredients may be referred to by their Latin names, as commonly seen with plants and minerals. 

It is worth noting that, while infrequent, there are some ingredients that are unidentifiable but there is a general understanding of its purpose based on the context of use. “Mithridate” is one such ingredient, where the extent of our modern understanding is that it was used as an antidote against all poisons. 

The spreadsheet linked below acts as a glossary for many of the lesser-known ingredients included in recipe books. Please note that Latin plant names are not included. This glossary is a living document in that it will continue to be updated over time.