By Casey Mitchell
From a cultural perspective, odd foods are a common occurrence in the world today. Individuals from America might be horrified to eat something as foreign as monkey brains–a delicacy in Africa and India–or haggis, the Scots’ age-old recipe for beef-in-a-sheep’s bladder/stomach/what you will. Jane Baber’s Book of Receipts, compiled in 1625, contains several recipes that are, well, interesting, to say the least. Most of them have medicinal qualities of some sort, and, while nutritious, may be pungent or downright aromatic in their own way. One such recipe is “To Make Muske Cakes.”
Now, I know what you’re thinking: “Musk? Like the really smelly ‘perfume’?” Yes, indeed. The very thought of including a glandular secretion from an animal into a recipe sounds fairly disgusting, right? The important part is not in its smell or taste, but its purpose, as musk grain, like most smelly ingredients, is used as “a remedy for very grave diseases known to all antique pharmacopeias”.
The process of obtaining the musk itself is worth mentioning, as it can be long. During the period in which Jane Baber was collecting recipes, musk had been an international commodity for about 300 years. Marco Polo’s journey to the Orient in the late thirteenth century yielded the West’s first real encounter with the identity of the musk deer, the animal responsible for the big stink (pun intended). The animal itself, native to Kashmir, was hunted once a year for the two musk pods contained under the belly of the males, which gave off the odious secretions we’re so familiar with today. Once the secretions congealed, they became very much like coffee grounds, filling the glands with musk grain. According to a modern Kashmiri perfumer, “3 small grains of one gram are sufficient to make a liter of alcoholic perfume”. Taking into account the offensiveness of the musk itself and the amount used in making perfume, Baber’s recipe calls for “2 grains of Muske,” making this a very smelly cake.
Other ingredients include, at the very start of the recipe, “gum dragon” or Tragacanth, to be laid “3 days in Bee water.” The plant itself is used in foods and pharmaceuticals as a binding agent, like flour and eggs in baking, and can be administered medicinally to treat both constipation and diarrhea. The “Bee water” remains something of a mystery, being a possible reference to another early modern recipe entitled, “An aproued medesen for them that have ther water stoped with the stone or Strangrel them & it will make them make water in tow hours”. The recipe itself involves the pulverizing of bees using a wooden mortar and pestle, straining the resulting juice, and drinking it to cure urinary blockages, which plays into the waste-managing qualities of the remaining ingredients of the Muske Cakes. Alternatively, it might refer to the syrupy sugar water used by beekeepers to supplement the diets of bees during late winter and early spring when honey and pollen are scarce. This particular concoction in its modern form is made of a heated combination of water, cane or beet sugar–and a small amount of apple cider vinegar to prevent the sugar from caramelizing, which can harm the bees.
The inclusion of caraway seeds in the recipe fulfills the role of an added spice to the cake itself, which is also comprised of “one new laid eg” and “double refine sugar,” mixed in a mortar and pestle. Because this particular recipe doesn’t call for flour, yeast, or any other composite for making a bread-based cake, one would assume that the gum dragon would render the “cake” into something resembling a flan or Jell-O mold. The recipe calls for “the stuffe” to be laid on “wafers” before being put into the oven, to be made “as hott as you can that they maye bee well bakt.” Because I was so interested in what the final product of this oddity might look like, I searched for and found an image that might closely resemble it.
The differences between this version of what the description referred to as a “Pink Musk Cake Pop Bite” and Jane Baber’s version are many. The main one, however, is that the ingredient of true musk grain is now very difficult to find, given that the musk deer has been hunted almost to extinction. Therefore, the musk utilized in the recipe pictured above is very likely taken from the derivative of a musk plant, which serves the same aromatic purpose, though not the medicinal one. The texture of the cake’s interior, however, appears to be pretty close to what I pictured as that of Baber’s.
While the medicinal purpose of Jane Baber’s musk cake is yet unknown, having possibly some connection with the digestive and laxative properties of gum dragon, its composition remains fairly simple. Its ingredients thereof, including artificial musk, can be found in most markets and health food stores. Buyers beware, however, as the smell of musk in a kitchen may be enough to put off the appetites of others! In short, I would only recommend this recipe to those who have no problem in adopting their own special fragrance.
[1.] AbdesSalaam Attar, “Moschus Moschiferus, The Kashmiri Musk Deer”, www.profumo.it, March 2006. Date accessed, 6 April 2013.
[2.] “Tragacanth”, www.webmd.com. Date accessed, 6 April 2013.
[3.] “An aproued medesen for them that have ther water stoped with the stone or Strangrel them & it will make them make water in tow hours.” British Library, Egerton MS 2608.
[4.] Tammy Curry, “How to Make Sugar Water for Bees” www.ehow.com, 15 August 2012. Dates accessed, 6 April 2013.
[5.] Linda V. “Pink Musk Cake Pop Bite”, Bubble and Sweet’s Photostream, 29 July 2010. Date accessed, 6 April 2013.
Casey Mitchell is an undergraduate student at the University of Texas, Arlington. Casey was involved in a class project to transcribe Jane Baber’s recipe book, led by Amy Tigner.