Cambridge scientists concoct incense from 10th Century recipe

Scientists concoct incense from ancient recipe The scent of 10th Century incense has been wafted around a chapel after scientists recreated it using a recently rediscovered recipe.

Prof Philippa Hoskin first spotted the recipe, written in Latin on the edge of a 9th Century manuscript owned by Corpus Christi College, Cambridge.

"I said to some colleagues over lunch, 'Wouldn't it be great to know what this smells like?' and colleagues who worked in biological sciences, said, 'Well, our PhD students could do that'," she said.

Ingredients, including frankincense, cinnamon, cloves and scented woods, were ground down and added to simmering honey to replicate the substance.

The college, which is part of the University of Cambridge, has more than 600 manuscripts in its Parker Library.

"The catalogue is very good, but when we're looking at the additional documents that have been added into a manuscript later, that's where you find the exciting things," said Prof Hoskin, who is the library's director.

"I was looking at the flyleaf and in one of its extra sets of notes was this small recipe for incense that had not been seen before."

Manuscripts frequently have marginal notes, many not connected with their contents.

Prof Hoskin suspects it was a 10th Century monk's "perfect recipe" which he wrote down "somewhere he wouldn't lose it".

The college lacked laboratory space, so its chaplain, the Reverend Matt Bullimore, suggested they base the challenge in the chapel.

It took a team led by Prof John Carr and Dr Betty Chung, assisted by PhD students Satish Viswanathan, Jenni Palmer, and Robbie Waddell, about half an hour to concoct the recipe.

Prof Hoskin said: "It doesn't actually tell you how you're going to put it together, but we realised you'd grind down the ingredients, make them small, you need a binding agent and honey was a common binding agent, and you're going to end up with some sort of hard cake."

On completion, a small piece was put into a church incense burner - or thurible - and lit.

Mr Bullimore swung it into action on its long chains, releasing the pungent smoke.

Many of the ingredients, such as cloves, cinnamon and frankincense, were expensive imports which travelled vast distances before arriving for use in Saxon England.

The manuscript is on loan to the British Museum, as part of its Silk Road exhibition , because the recipe reflected the many types of goods that came down that route.

So, what does 10th Century incense smell like?

"It's really very nice, somebody said it was a little bit like fruitcake, it's got a Christmassy rich scent to it," said Prof Hoskin.