Recipe Manuscript

Pul: Pro Capite

Name: Pul: Pro Capite
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 56
Cuisine: European
Ingredients: Mastic resin - 56g; Frankincense resin (rind) - 28g (substitute with pure frankincense if rind unavailable); Dried red rose petals - 14g; Gum sandarac - 14g (can substitute with a small amount of pine resin if original is unavailable, but sandarac can be sourced online); Amber - 14g (substitute with a tiny amount of amber powder or omit, as ingestible amber is rare; consult a specialist if considering a substitute)

1666

From the treasured pages of Receipt book of Rebeckah Winche

Written by Rebecca Winch

Renaissance (1400 - 1700)European Beginner Other

Original Recipe • 1666

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Pul: Pro Capite

"Take of Mastick two ounces, of the rindes of frankencense one ounce, & halfe of dried red rose leaves Ealfe an ounce, of gumme Sandracke & of Amber of each Ealfe an ounce, put all these in to a subtill powder, & keepe them for your use. The dose is halfe a dragme"

Note on the Original Text

This recipe is written in the concise, list-driven style typical of 17th-century English household manuscripts. Ingredient names and measures reflect the period's Latin influence ('pro Capite' meaning 'for the head'). Measures like 'ounce' and 'drachm' were standard, but their exact equivalents varied; here, a drachm is approximately 3.9 grams, but the recipe uses half a drachm per dose. Spelling differences—such as 'gumme Sandracke' for sandarac—are characteristic of early modern orthography before English spelling was standardized.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Rebeckah Winche - Click to view recipe in book

Title

Receipt book of Rebeckah Winche (1666)

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

Writer

Rebecca Winch

Era

1666

Publisher

Unknown

Background

Step into the 17th-century kitchen with Rebecca Winch, where hearty feasts and time-honored recipes whisper secrets of early English cooking. From savory pies to delicate sweets, this charming volume offers a sumptuous glimpse into culinary history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This aromatic powdered mixture, 'Pul: pro Capite:' appears in a mid-17th century English collection from Rebecca Winch, around 1666. Recipes of this type were part of early modern household medicine, intended for health and wellness more than for dining pleasure. Ingredients like mastic, frankincense, and amber were prized for their aromatic and supposed restorative properties, believed to strengthen the head (the 'capite' of the recipe's title refers to the head). Such recipes ran on the edge between culinary and apothecary arts, with the domestic (often female) healer at the center of household care.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this recipe would have been prepared with a mortar and pestle for fine grinding, and possibly a small sieve for sifting the powder. The finished powder would be kept in a glass or stoneware jar—with a tightly fitting lid to preserve its potency. The precise measurement of a drachm was achieved using handheld apothecary scales, a standard tool in well-appointed 17th-century kitchens and still rooms.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 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

Mastic resin - 2 oz
Frankincense resin (rind) - 1 oz (substitute with pure frankincense if rind unavailable)
Dried red rose petals - 0.5 oz
Gum sandarac - 0.5 oz (can substitute with a small amount of pine resin if original is unavailable, but sandarac can be sourced online)
Amber - 0.5 oz (substitute with a tiny amount of amber powder or omit, as ingestible amber is rare; consult a specialist if considering a substitute)

Instructions

To recreate 'Pul: pro Capite:', begin by gathering modern equivalents of the historical ingredients.
Measure out 2 ounces of mastic, 1 ounce of powdered frankincense resin (rinds), 0.5 ounces of dried red rose petals, 0.5 ounces each of gum sandarac and amber (or a safe resin substitute).
Grind all the ingredients together into a fine, homogenous powder using a mortar and pestle or a spice grinder.
Store the powder in an airtight container until needed.
The recommended serving dose is about 0.07 ounces (half a drachm).

Estimated Calories

6 per serving

Cooking Estimates

Preparing this recipe takes a short time because all you need to do is gather the ingredients, grind them together, and store the powder. Each serving is small and meant to be used as a powder.

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.