Lomon Cream
From the treasured pages of Cookbook of 1725
Unknown Author
Lomon Cream
"Take 1 Pt. of Water, & lay the Lomon Peel in & squeze the Juice of 2 Lemons, & take 6 Whites & 4 Yolkes of Eggs & beat them very well with Sugar, Then mix it very wele, & boil it up to what Thicknes you please."
Note on the Original Text
The recipe is written in the instructive, shorthand style common in early 18th-century household manuscripts, favoring practical steps over exact measurements. Spellings like 'Lomon' for lemon and 'whites' for egg whites show regional variations and the lack of standardized spelling. Quantities were less precise, as cooks were expected to use their judgement, especially for things like sugar and thickness. Terms like 'boil it up to what Thicknes you please' give freedom to adapt based on taste or intended use.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This version of Lomon Cream comes from around 1725, a delightful snapshot of 18th-century English domestic cookery. Lemon creams like this reflect both the increasing availability of citrus fruits in Britain and the period's love for custardy, tangy desserts. Such recipes were commonly found in household recipe books kept by women, passed down through generations. Creams and possets, often made with eggs and flavored with fruits or spirits, were special-occasion treats, showing off new trade goods like sugar and lemons.
Back in 1725, cooks would have used simple kitchen tools: a pewter or earthenware pot or saucepan for boiling the mixture, a knife for peeling the lemons, a wooden spoon for stirring, and perhaps a fine cloth or sieve to strain out the lemon peel and any accidental curdles. Whisking would be done with a bundle of twigs or a fork rather than a balloon whisk.
Prep Time
5 mins
Cook Time
10 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 cups water
- Peel of 2 lemons (yellow part only)
- Juice of 2 lemons
- 6 egg whites
- 4 egg yolks
- 1/2 cup white sugar (add more to taste)
Instructions
- To make Lomon Cream, begin by pouring 2 cups of water into a saucepan.
- Peel two lemons, taking care to avoid the bitter white pith, and add the peel to the water.
- Squeeze the juice of both lemons into the saucepan.
- In a separate bowl, beat together 6 egg whites and 4 egg yolks until well blended, then whisk in 1/2 cup of sugar, or more to taste.
- Combine the egg-sugar mixture with the lemon water in the saucepan.
- Place over gentle heat and stir constantly, allowing the mixture to gently thicken—stop when you reach your preferred consistency, anywhere between a thin sauce and a custard.
- Strain before serving to remove the peel, and chill if desired.
Estimated Calories
90 per serving
Cooking Estimates
It takes about 5 minutes to prepare the ingredients and workspace, and about 10 minutes of gentle cooking and stirring to finish the lemon cream. Each serving has around 90 calories, and the recipe yields 6 portions.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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