Andere Pomade, Zeer Goed Voor Het Aangezigt
"Other Pomade, Very Good For The Face"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Andere Pomade, Zeer Goed Voor Het Aangezigt
"Gy zult vier oncen Reuzel, van een Mannetjens Varken neemen, dat gy zult wit maaken, met het veele dagen te laaten weeken, en het water daar van dikwils te veranderen, gelyk als hier vooren is gezegt; heel wit zynde, zoo zult gy het water uitgieten, wel doen verzygen en aan een kant zetten. Gy zult 'er vervolgens, om een stuiver wit Maagden-Was bydoen, om twee Stuivers Walvis-zaad (Sperma Ceti,) en twee oncen Olie van zoete Amandelen, en laten het alles te zamen smelten in een aarden Pot op de heete as, zonder het te laten kooken; en terwylen dat het smelt, zoo zult gy het met een houten Spatel omroeren, om het wel in te lyven; laat dan verders de Reuzel zagtjens smelten, giet ze by deze Compositie; mengt alles wel onder een met uw Spatel, dan zult gy het uitgieten in een Kom vol water: gy zult den Pomade en het water met de Spatel omroeren, tot dat de Pomade gestremt ende gestolt is: voorts zoo zult gy ze zoo dikwils van water veranderen, en aenhouden om ze met de Spatel te kloppen, dat ze geheel wit blyft; dat de Proef en het Teeken is dat ze gedaan en goed is."
English Translation
"You shall take four ounces of lard from a male pig, which you shall whiten by soaking it for many days and frequently changing the water, as mentioned before; once it is very white, you shall pour off the water, strain it well, and set it aside. Next, you shall add to it, for a penny’s worth, white virgin wax, for two pennies' worth spermaceti (whale seed), and two ounces of sweet almond oil, and melt it all together in an earthen pot on hot ashes, without letting it boil; and while it melts, you shall stir it with a wooden spatula to combine it well. Then gently melt the lard, pour it into this mixture, mix everything thoroughly together with your spatula, then pour it into a bowl full of water: you shall stir the pomade and the water with the spatula until the pomade has curdled and set; then change out the water as often as needed, continuing to beat it with the spatula so that it remains completely white; that is the test and sign that it is done and good."
Note on the Original Text
This recipe is written in the formal, instructional voice typical of early 18th-century Dutch cookbooks, directly addressing the reader and assuming a certain familiarity with kitchen processes. Unfamiliar spellings—'Gy' for 'you,' 'verzygen' for 'filter,' or 'Compositie'—reflect Old Dutch orthography and phrasing of the period. Unlike modern recipes, it lists actions as a flowing narrative rather than step-by-step bullets and relies on judging by look and feel (such as testing for whiteness), rather than fixed times or temperatures. Weights are given in ounces and coin values (stuiver), requiring conversion and some culinary sleuthing today.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe hails from the early 18th-century Dutch cookbook 'Het Hollands, of Neederlands kook-boek,' published in Leyden in 1725. At that time, cookbooks combined culinary and household recipes, providing guidance for both the kitchen and the apothecary. Facial pomades such as this were not just cosmetic but also therapeutic, believed to soften skin and protect against harsh weather. The use of pork lard, beeswax, and precious spermaceti signals both the resourcefulness and luxury of 18th-century Dutch households.
Historically, this pomade would be prepared using a glazed earthenware pot set over hot ashes or coals, providing gentle, trip-free heat. A wooden spatula or paddle was used for constant stirring—metal would risk reacting with the fats. Multiple bowls for soaking and rinsing the lard, plus a strainer or linen cloth for filtering, would also be essential. Cold water baths (often ceramic or pewter bowls) were employed to help the pomade set and turn white.
Prep Time
30 mins
Cook Time
10 mins
Servings
17
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
- 4 ounces pork lard (ideally from a male pig, well purified)
- 0.044 ounces white beeswax
- 0.088 ounces spermaceti (sustainable substitute: jojoba oil or additional beeswax)
- 2 ounces sweet almond oil
Instructions
- To prepare this historical facial pomade using modern measurements, begin by taking approximately 4 ounces of clean lard, ideally sourced from the fat of a male pig.
- Purify the lard by soaking it in water for several days, changing the water frequently until it is white and odorless.
- Drain and strain the lard thoroughly.
- Add around 0.044 ounces (equivalent to a Dutch 'stuiver' coin in weight) of white beeswax, 0.088 ounces (the value of two stuivers) of spermaceti (whale oil—nowadays, you can substitute with jojoba oil or more beeswax), and 2 ounces of sweet almond oil.
- Gently melt these together in an earthenware or heatproof ceramic pot over gentle heat, such as over the embers, without boiling.
- Stir constantly with a wooden spatula until the mixture is thoroughly combined and all ingredients are fully melted.
- Gradually add the purified lard to the melted oils, mixing well.
- Once homogeneous, pour the mixture into a bowl of cold water.
- Stir the pomade and water mixture with your spatula until the pomade thickens and solidifies.
- Drain and repeat with fresh water, beating with the spatula each time, until the pomade is fully white and retains its color.
- This signals that your facial pomade is ready to use.
Estimated Calories
90 per serving
Cooking Estimates
It takes about 10 minutes to melt and combine the oils and lard, and another 30 minutes to purify the lard and finish mixing with cold water. This recipe makes about 170 grams of pomade. Since this is a cosmetic product, serving size is based on typical usage (about 10 grams each time). Pomade is not meant to be eaten, so calories are given per 10 gram portion for reference only.
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.
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