Recipe Manuscript

To Make Perfumed Cakes

Name: To Make Perfumed Cakes
Prep time: PTPT30M
Cook time: PTPT0M
Yield: 24
Cuisine: European
Ingredients: 70 grams benzoin resin (substitute: benzoin with a touch of vanilla, if unavailable); 60 ml rose water; 240 ml (approx. 20–25 blooms) Damask rose petals (fresh); 14 grams musk (substitute: a few drops of musk tincture, or omit if not available); 14 grams civet (substitute: synthetic civet essence, or omit if not available); 42 grams finely sifted sugar; Additional rose petals for sandwiching cakes

1738

From the treasured pages of Cookery book of Ann Goodenough

Written by Ann Goodenough

Culinary Enlightenment (1700 - 1800)European Intermediate Other

Original Recipe • 1738

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Perfumed Cakes

"Take two ounces and a halfe of Beniamin and Lay it one night in rose water then Beat it fine then take halfe a pint of Damaske Roses take ing them from takeing every leafe from them fine in a morter then put the Beniamin into the roses and beat them together untill it come to a past then take it out and mingle with it halfe an ounce of musk finely beaten as much Civitt and one ounce and a halfe of the best Sugar finely Searced then mingle it well together and make it in little Cakes laying a rose leafe on either side of them and so lay them a drying in a place where noe aire nor dust come and Keep them close and they will last two years:"

Note on the Original Text

The recipe is written in a continuous, instruction-heavy prose style typical of 18th-century manuscripts, with little to no punctuation. Spelling is variable—'Beniamin' for benzoin, 'Searced' for sieved—and quantities are often approximate. The instructions focus on sequences of actions rather than precise times or temperatures, echoing an era when sensory skill and lived experience guided the maker far more than fixed measurements.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Ann Goodenough - Click to view recipe in book

Title

Cookery book of Ann Goodenough (1738)

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

Writer

Ann Goodenough

Era

1738

Publisher

Unknown

Background

A delightful journey into the kitchens of early 18th-century England, this collection captures the flair and flavors of its time with recipes crafted by the inventive Ann Goodenough. Expect a charming medley of hearty roasts, comforting pies, and time-honored confections, perfect for those wishing to dine as they did in Georgian days.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe was recorded by Ann Goodenough sometime between 1700 and 1775—a period when perfumery, sweetmeats, and table decoration all mingled. Such 'perfumed cakes' were not food in the modern edible sense, but rather scented pastilles or confections valued for their ability to perfume private spaces, clothing, or sometimes to gently scent the breath. At the time, ingredients like musk, civet, and benzoin were imported luxury goods, reflective of the wealth and reach of global trade. These pastilles would have graced the boudoirs and parlors of the elite, testifying both to refined taste and the wonders of exotic commerce.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Ann Goodenough's era, the essential tools would have been a sturdy mortar and pestle for pounding resins and petals into a fine paste. A sieve or cloth would be used to finely sift the sugar. The cakes were shaped by hand, relying on the dexterity of the cook or perfumer, and dried in a protected chamber or cabinet away from drafts, dust, and sunlight to preserve their exquisite aroma.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 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

2.5 ounces benzoin resin (substitute: benzoin with a touch of vanilla, if unavailable)
1/4 cup rose water
1 cup (approx. 20–25 blooms) Damask rose petals (fresh)
1/2 ounce musk (substitute: a few drops of musk tincture, or omit if not available)
1/2 ounce civet (substitute: synthetic civet essence, or omit if not available)
1.5 ounces finely sifted sugar
Additional rose petals for sandwiching cakes

Instructions

To recreate these perfumed cakes today, begin by soaking 2.5 ounces of benzoin resin (substitute with a blend of benzoin and a touch of vanilla if pure benzoin is unavailable) overnight in about 1/4 cup of rose water.
The next day, finely crush the benzoin using a mortar and pestle.
Meanwhile, take approximately 1 cup (or about 20–25 full blossoms) of Damask rose petals, separating each petal.
Pound the petals thoroughly in a mortar until they form a paste.
Add the finely ground benzoin to the rose paste and pound until you have a uniform, fragrant dough.
Mix in 1/2 ounce of finely powdered musk (a true rarity—substitute with a few drops of musk tincture or omit for practicality), 1/2 ounce of civet (another rare scent—consider a synthetic civet substitute or omit), and 1.5 ounces of very fine powdered sugar.
Knead everything carefully until well combined.
Shape the paste into small discs, about the diameter of a coin.
Sandwich each cake between two fresh, dry rose petals, and leave the cakes to dry in a protected, dust-free, and well-ventilated area.
Once dry, store in an airtight container; these scented confections can keep for up to two years.

Estimated Calories

5 per serving

Cooking Estimates

This recipe does not require cooking, but the preparation involves soaking, pounding, mixing, and shaping the ingredients. It takes about 30 minutes to prepare, plus an overnight soak for the benzoin resin. Each small perfumed cake is very low in calories, as most are not intended to be eaten.

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.