Recipe Manuscript

To Make Muskedine Comfitts

Name: To Make Muskedine Comfitts
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 12
Cuisine: European
Ingredients: 200 grams caster sugar, sieved; 1 teaspoon food-grade gum tragacanth ('gumdragon'); 2 tablespoons (30 ml) rosewater; 1 drop (or smallest possible amount) real civet extract or modern musk substitute*; A tiny pinch (less than 1/8 teaspoon) of ground ambergris or synthetic substitute; *Note: Real civet/musk and ambergris are rarely used today; vanilla or floral extracts can be substituted for a similar aromatic profile, but the historic result used animal-derived scents.

1675

From the treasured pages of Medicinal and cookery recipes by John King

Written by John King

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1675

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Muskedine Comfitts

"Take searched sugar and worke it with gumdragon steepd in rosewater and put into it a little sivett and Amber greece and rowle them very thinne and cut them square like dyamonds & so these will dry :"

Note on the Original Text

The recipe is written in the dense shorthand typical of early modern English recipe books, omitting quantities and assuming the reader’s familiarity with confectionery processes. Spelling variations such as 'sivett' (civet), 'Amber greece' (ambergris), and 'searched sugar' (sifted or sieved sugar) are standard for the era. Recipes of the time favored brevity, prioritizing the unique ingredients and the general technique over precision, as most would have been made by household cooks already these concepts.

Modern Kitchen Interpretation

Recipe's Origin

Medicinal and cookery recipes by John King - Click to view recipe in book

Title

Medicinal and cookery recipes by John King (1675)

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

Writer

John King

Era

1675

Publisher

Unknown

Background

A delightful journey into the kitchens of the 17th and early 18th centuries, this collection, attributed to John King, brims with time-honored recipes, culinary wisdom, and flavors that once graced historic tables.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, 'To make Muskedine Comfitts', hails from the collection of John King, dated between 1625 and 1725. At this time, English tables were often graced by comfits—tiny sugar-coated seeds or aromatic sugar pastilles considered both medicinal and luxurious. The use of rare scents such as musk, civet, and ambergris was a sign of extravagance, typical for the aristocratic tables during the late Stuart and early Georgian periods. Recipes like this straddle the boundary between sweetmeats and perfumery, reflecting a time when fragrant, precious ingredients conveyed status and refinement.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks would use a mortar and pestle to grind and sieve sugar to a fine powder, known as 'searched' sugar. Gumdragon (gum tragacanth) would be soaked in Rosewater in a small bowl or dish and then kneaded into the sugar paste by hand on a smooth stone or marble slab. A rolling pin (or a glass bottle) would be used for rolling out the aromatic sugar paste, and a paring knife or fine blade to cut the delicate diamonds. The comfits would dry on sheets of parchment or clean linen in a cool, dry pantry.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

0 mins

Servings

Ingredients

7 oz caster sugar, sieved
1 teaspoon food-grade gum tragacanth ('gumdragon')
2 tablespoons (1 fl oz) rosewater
1 drop (or smallest possible amount) real civet extract or modern musk substitute*
A tiny pinch (less than 1/8 teaspoon) of ground ambergris or synthetic substitute
*Note: Real civet/musk and ambergris are rarely used today; vanilla or floral extracts can be substituted for a similar aromatic profile, but the historic result used animal-derived scents.

Instructions

Begin by making your base: in a small bowl, dissolve 1 teaspoon of food-grade gum tragacanth (gumdragon) in 2 tablespoons (1 fl oz) of rosewater and let it soak until fully hydrated, about 2-3 hours or overnight for a smooth, paste-like consistency.
Next, measure out 7 oz of fine caster sugar and sieve it to ensure it's very smooth.
Blend the hydrated gum mixture into the sugar, kneading together to make a stiff, slightly sticky paste.
Into this, add a drop (less than 1/8 teaspoon) of natural musk substitute or a drop of civet absolute if obtainable, plus a minuscule pinch (less than 1/8 teaspoon) of powdered ambergris substitute; mix thoroughly.
Roll the mixture out on a sugared surface with a rolling pin until very thin — about 1/8 inch thickness.
Cut the paste into diamond shapes using a knife or pastry cutter.
Lay them out on wax paper or a silicon mat to dry at room temperature for 24-48 hours, until completely set and dry to the touch.

Estimated Calories

60 per serving

Cooking Estimates

You will spend most of your active time mixing and rolling the paste, as there is no actual cooking. The gum tragacanth needs to soak for a few hours or overnight, and the cut sweets need to dry for a day or two. Each piece is small and mostly sugar, so the calories per serving are moderate.