To make a Pomeamber
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "To make a Pomeamber". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make a Pomeamber. cap.xliii. TAke of Beniamin .i. ounce, of Storax calamit halfe an ounce [=] of Labdanum the eight part of an ounce, beat them to powder, & put them into a brason Ladle with a little damask or Rosewater, set the ouer the fyre of Coles, til they be desolued: and be soft lyke waxe: then take them out and chafe them betweene your hands as you do wax: the haue these powders redy finely serced, of Cinimon, of Cloues, of sweet sanders grey or white, of ech of these .iii. pouders halfe a quarter of an ouce mixt ye pouders wt ye other and chafe the wel together, if they be to dry moysten them a litle with some of the Rosewater left in the Ladle, or other: if they waxe colde, warme then vpon a Kniues poynt ouer a Chafingdishe of Coles: then take of Amber greace, or Musk and Ciuet, of ech .iii. graines, desolue ye Amber greace in a Siluer Spoone ouer the hot Coles, when it is cold, make it smal, put it to your Musk and Ciuet, then take your Pome that you haue chafed and gathered together, and by little and little, (with some swete water if need be) gather vp the amber, musk, & ciuet: and mixe them with your Ball, til they be perfectly incorporated, then make one Ball or two of the lumpe as ye shal think good, for ye waight of the whole is aboue two ounces, make a hole in your Ball, & so hang it by a Lace.

If you perceaue that ye Ball is not tough ynough, but to brittle, then take a curtesy of storax liquids, and therwith temper your Bal against the fire, but take not to much storax liquida, because it is too strong.

Or ye better way is, to haue some gum cald dragagathi redy disolued in swete water, it will be desolued in .ii. daies, & wt yt gather your Ball with ye heate of ye fire: this Ball wil be of like goodnes within as wtout and of great price.

Some men put in ye makyng hereof .iii. or .iiii. drops of the Oyle of spike, beware of to much, because it is veri strog.

When ye wyll haue your Ball exceede in sweetnes, breake it & haue .ii. or .iii. graines of Musk or Ciuet or Amber greace, you you delight in, or altogether, desolue them in a rose or Damask water, & with the same chafe your Ball ouer the fure tyl al be drunken in, the pearce a newe hole as before.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

podour
rosewater
worts
cloves
sandalwood
musk
grains_of_paradise
suet
oil
roses


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Treasurie of commodious Conceits". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treas:44>. Accessed on December 13, 2019, 5:09 pm.




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