Early recipes skewed toward desserts and decadent dishes. Sweet and savory bread puddings were particularly popular: One recipe called for sweetened almonds, rose water, bread, cream, egg, sugar, nutmeg, bone marrow, and “muske and amber grease.” As the trend of ambergris-enhanced recipes continued into the 18th century, medicinal drinks, gelatins, and posset (an ale-spiked hot custard drink) all featured the substance.
— Gastro Obscura takes a look at ambergris as a luxury food ingredient. Read more at Ambergris: Whale excrement once flavored ice cream. Hat tip to Shelly!