Table 2.

Incense Recipes

Ingredients
Newly RecordedKnown in Classical and Late Antique Medical Recipes
ManuscriptManuscript DateIf Recipe Was Added, Date of AdditionRecipe TitleAmbergrisCamphorConfitumCozumberMuskAgarwoodCinnamonClovesFrankincenseGalingaleMasticMyrrhSaffronSpikenardStoraxSweetflag
1Cambridge, CCCC, MS 223s. IX3/4s. IX3-4/4Confectio timiamatisXXXXXXXXXX
2Paris, BnF, lat. 11219 (a)s. IXmids. IXex/s. XTimiamaXXXXXXXXXX
3Paris, BnF, lat. 11219 (b)s. IXmids. IXex/s. XTymiamamXXXXX
4Paris, BnF, lat. 11219 (c)s. IXmids. IXex/s. XItem aliaXXXXXXXXX
5Paris, BnF, lat. 11219 (d)s. IXmids. IXex/s. XAliaXXXXXXXX
6Paris, BnF, lat. 11219 (e)s. IXmids. IXex/s. XConfectio timiamatis adgragantumXXXXXXXXXXX
7Paris, BnF, lat. 11219 (f)s. IXmids. IXex/s. X[untitled]XXXXXXXXX
8Paris, BnF, lat. 11219 (g)s. IXmids. IXex/s. X[untitled]XXXXXXXXXX
9Paris, BnF, lat. 11219 (h)s. IXmids. IXex/s. XConfectio timiamatisXXXXXXXXXXXXXXX
10Paris, BnF, lat. 11219 (i)s. IXmids. IXex/s. XItem timiamatis confectioXXXXXXXXXXX
11Paris, BnF, lat. 11219 (j)s. IXmids. IXex/s. XItemXXXXXXXXXX
12Paris, BnF, lat. 11219 (k)s. IXmids. IXex/s. XItemXXXXX
13Paris, BnF, lat. 11219 (l)s. IXmids. IXex/s. XConfectio timiamaXXXXXXXX
14Paris, BnF, nouv. acq. lat. 203s. VIII/IXIncensum thimiamatisXXXXX
15St Gall, Stiftsbibliothek, cod. sang. 44s. IX2/2Confectio timiameXXXXXXXXXXXX
16St Gall, Stiftsbibliothek, cod. sang. 752s. IX2/2Thymiama PaltgrimiXXXXX
17St Gall, Stiftsbibliothek, cod. sang. 761s. IX1/2ThimiamaXXXXXX
18St Gall, Stiftsbibliothek, cod. sang. 878 (a)s. IX2/4s. IX2/4(untitled)XXXXXXX
19St Gall, Stiftsbibliothek, cod. sang. 878 (b)s. IX2/4s. IX2/4Item aliterXXXXXXXXXXXXXXX
20St Gall, Stiftsbibliothek, cod. sang. 899 (a)s. IXexs. XConfectio timiamatisXXXXXXXXXXXXXXX
21St Gall, Stiftsbibliothek, cod. sang. 899 (b)s. IXexs. XItem alia timiamatis confectioXXXXXXXXXX
22St Gall, Stiftsbibliothek, cod. sang. 899 (c)s. IXexs. XItem aliaXXXXXXXXXX
Number of recipes with the ingredient in question 102021212022141518344611171
Percentage of recipes containing the ingredient in question 45%91%95%95%91%100%64%68%82%14%18%18%27%50%77%5%