Gold Cream
From the treasured pages of Recipe book of Charles Ellice, Colonel, 24th Regiment
Written by Charles Ellice, Colonel
Gold Cream
"One Oz: of Spermaceti. One Oz of White Wax. Six Oz:s of Oil of Almonds. To be dissolved before the fire; then pour gently into 1/2 a Pint of Rose Water - beating it the whole time with a silver Fork.- Mrs Russell Ellice. Brickendonbury-"
Note on the Original Text
The recipe is presented in the conventional 19th-century format: brief, with minimal instruction and an assumption of the reader's experience and intuition in the kitchen. Units such as 'Oz' and 'Pint' reflect imperial measures; we've translated these to metric for clarity. Spellings like 'Oz:s' for ounces and the lack of consistent punctuation are typical for manuscripts of the time, which were often written quickly and informally for personal or family use. Emphasis is placed on continuous beating—'the whole time with a silver Fork'—which helps emulsify the mix in an era before electric whisks, and also hints at the ceremonial feel of such household arts.
Title
Recipe book of Charles Ellice, Colonel, 24th Regiment (1856)
You can also click the book image above to peruse the original tome
Writer
Charles Ellice, Colonel
Era
1856
Publisher
Colonel Charles Ellice
Background
A charming manuscript cookbook chronicling the culinary escapades of Colonel Charles Ellice during his globe-trotting military career, featuring recipes from Highland butter to yeastless bread, spicy curries, and even a dash of Victorian medicine—all penned alongside evocative ink sketches and a personal index.
Kindly made available by
McGill University
This recipe comes from a mid-19th-century manuscript cookbook closely connected to Colonial India, compiled by Colonel Charles Ellice and his circle. The recipe is attributed to Mrs. Russell Ellice at Brickendonbury, suggesting contributions from family or household members during the colonel's service years. The Ellice family recipe book is a remarkable snapshot of Anglo-Indian daily life, containing both culinary and medicinal receipts adapted to available ingredients across stations in India. The Gold Cream recipe itself is not for eating—it’s an elegant emollient designed to soothe and soften skin, reflecting the Victorian fascination with personal care at home.
Originally, this recipe would have been made by melting the waxes and oils over a gentle open fire or on a kitchen hearth using a small saucepan or dedicated melting pot. The mixture would then be beaten into the rose water with a silver fork—a signifier of gentility and perhaps an attempt to avoid unwanted chemical reactions with less noble metals. The cream would be stored in glass jars or small ceramic pots.
Prep Time
5 mins
Cook Time
10 mins
Servings
10
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
- 1 ounce spermaceti (or beeswax as substitute)
- 1 ounce white beeswax
- 6 fluid ounces sweet almond oil
- 10 fluid ounces rose water
Instructions
- To make Gold Cream using modern equivalents, gently melt together 1 ounce of spermaceti (or substitute with beeswax if unavailable) and 1 ounce of white beeswax with 6 fluid ounces of sweet almond oil over low heat, stirring until completely dissolved.
- Once melted and combined, slowly pour the mixture into 10 fluid ounces of rose water, whisking continuously—ideally with a metal (silver if you wish to be authentic) whisk or fork—to emulsify the liquids into a creamy consistency.
- Allow the mixture to cool and set before use; store in a clean jar.
Estimated Calories
60 per serving
Cooking Estimates
It takes about 10 minutes to melt and mix the ingredients, and 5 minutes to prepare everything. The cream makes about 10 small jars, and each serving has around 60 calories if using a small 25 ml portion.
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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