Rivendare 1747 Yemeni Gold AmbergrisAmbergris, always a rare and precious commodity, was once used in foods and beverages by the aristocratic classa practice that would be almost unthinkable today given its scarcity and price. Beyond the many accounts of King Charles II's fondness for ambergris, this spectacular ingredient also occasionally appeared in cookbooks of the time, such as Hannah Glasse's 1747 The Art of Cookery, which included a recipe calling for ambergrease, among other