Recipe Manuscript

To Make Pastells

Name: To Make Pastells
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 20
Cuisine: European
Ingredients: 100 grams double-refined white sugar (powdered); 5 grams gum tragacanth (gum dragon) powder; 25 ml cold water; less than 1 gram ambergris (substitute: 1 drop vanilla or rose water); less than 1 gram musk (substitute: omit or 1 drop floral essence)

1725

From the treasured pages of Receipt book of Dorothy Stone

Written by Dorothy Stone

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1725

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Pastells

"Take double refind Sugar cepsed very fine and of the same gum dragon that you made your Puffs of, some Amber grecee and muske, and Beat them all together very well, than make them into Pastells and sett them to the fire to dry"

Note on the Original Text

The recipe is written in the concise, instructional style typical of early 18th-century English cookery manuscripts, assuming the reader’s familiarity with previously referenced techniques (such as making 'puffs' with gum dragon). Spelling like 'cepsed' refers to 'sifted' or 'seeped,' and 'Amber grecee' to ambergris. Older recipes often list ingredients and processes in a single flow, without precise measurements or stepwise instructions, expecting cooks to rely on experience and judgement.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Dorothy Stone - Click to view recipe in book

Title

Receipt book of Dorothy Stone (1725)

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

Writer

Dorothy Stone

Era

1725

Publisher

Unknown

Background

Step into the delicious world of early 18th-century kitchens with Dorothy Stone, where classic recipes and culinary curiosities await. Expect a charming medley of hearty fare, sweet treats, and the tasteful secrets of a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Pastells is an early 18th-century specialty, found in a manuscript attributed to Dorothy Stone, circa 1725. Pastilles were delicate, scented confections meant to be enjoyed at the end of a meal or as a breath-freshener—a testament to the era's fascination with aromatic sweets. Ambergris and musk, much-cherished and costly ingredients at the time, signal this was a recipe for the elite, reflecting both medicinal and luxurious culinary traditions. The use of gum tragacanth as a stabilizer and binder was common in the period’s sophisticated sugarcraft.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in Dorothy Stone’s time would have used a marble slab or wooden board for mixing, a mortar and pestle for powdering the sugar and pulverizing ingredients, and small wooden paddles or spoons to mix the gum paste and aromatics. Pastilles were often shaped by hand or pressed into small wooden or metal moulds, then left to dry in the gentle warmth near an open hearth or stove.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 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

3.5 ounces double-refined white sugar (powdered)
0.18 ounces (about 1 teaspoon) gum tragacanth (gum dragon) powder
0.8 fl oz (about 1 tablespoon + 2 teaspoons) cold water
less than 0.04 ounces ambergris (substitute: 1 drop vanilla or rose water)
less than 0.04 ounces musk (substitute: omit or 1 drop floral essence)

Instructions

Begin by grinding about 3.5 ounces of double-refined (white, very fine) sugar to a powder.
Soak 0.18 ounces (about 1 teaspoon) of gum tragacanth powder (a plant resin also known as 'gum dragon') in about 0.8 fluid ounces (about 1 tablespoon + 2 teaspoons) of cold water to create a jelly-like paste—let this sit for several hours or overnight.
If available, add a pinch (less than 0.04 ounces each) of ambergris and musk, or substitute with a drop of vanilla or rose water if needed, to evoke a perfumed sweetness.
Mix the sugar, the gum paste, and the aromatic accents together and beat until a smooth, pliable paste forms.
Shape small pastilles (lozenges) by hand or with a mould, then lay them on parchment and place in a warm oven (no hotter than 140°F) or an airing cupboard to dry for several hours or overnight until firm.

Estimated Calories

20 per serving

Cooking Estimates

You will need a few minutes to mix and shape the ingredients, then let the paste sit for a few hours to hydrate and for the pastilles to dry. The calorie count is for one pastille out of about 20 you can make from this recipe.

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.