Recipe Manuscript

Lemon Wafers

Name: Lemon Wafers
Prep time: PTPT10M
Cook time: PTPT1H
Yield: 8
Cuisine: European
Ingredients: 1 large lemon (juice ~50 ml, zest from 1 lemon); 100 grams double refined (icing) sugar; 6-8 rice paper wafer sheets (or modern edible wafer paper, sized to preference)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Dessert Snack

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Lemon Wafers

"Take the juice of a large lemon grate the outward rine, mix them well, & beat in double refind sugar till it is thick as for jcing, then drop or spread it upon wafers, cut them or dry them by the fire"

Note on the Original Text

The recipe is written in the economical, imperative style typical of early 18th-century household manuscripts. Quantities are vague (e.g., 'a large lemon'), as cooks were expected to judge by sight and texture. 'Double refind sugar' simply means finely sifted, very white sugar—modern icing sugar is a good stand-in. The spelling, such as 'rine' for 'rind' and 'jcing' for 'icing', reflects period norms and the lack of standardization before modern dictionaries. Instructions to 'drop or spread' show that adaptability and resourcefulness were valued in the kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from around 1720, a period when sugar was becoming more widely available in Europe but still marked elite tables. Lemon, an imported luxury, added brightness to the confections of the time. Lemon wafers were delicate sweets often enjoyed as part of a dessert course or given as genteel gifts. The instruction to 'dry by the fire' refers to the kitchen hearth—a common fixture in early 18th-century households—where gentle warmth could set sugar pastes and preserve delicate confections.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Preparation involved basic but essential tools: a small grater for zesting the lemon rind, a knife or press for extracting the juice, a robust spoon for blending lemon and sugar, and a bowl for mixing. The finished mixture was spread onto thin wafer sheets, with wafers typically purchased from local bakers or monasteries. Drying took place on plates or trays set on racks or directly near the hearth, where the mild heat would gradually solidify the sugary paste.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

1 hr

Servings

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

1 large lemon (juice ~1.7 fl oz, zest from 1 lemon)
3.5 ounces (1/2 cup plus 1 tablespoon) double refined (icing) sugar
6-8 rice paper wafer sheets (or modern edible wafer paper, sized to preference)

Instructions

Squeeze the juice of one large lemon into a bowl.
Grate the zest (avoid the white pith) and add it to the juice.
Gradually mix in about 3.5 ounces (1/2 cup plus 1 tablespoon) of icing (powdered) sugar, beating well until the mixture becomes thick and spreadable, similar to icing or soft royal icing consistency.
Take prepared wafer papers (edible rice paper or host wafers, approximately 3 x 5 inches each), and carefully spoon or spread small rounds of the lemon-sugar mixture onto them.
Alternatively, drop spoonfuls onto parchment if no wafer is available.
Set the coated wafers near a gentle heat (like a low oven, around 140°F, or in a dehydrator) to dry until firm.
Cut or break into desired shapes if needed once dry.

Estimated Calories

55 per serving

Cooking Estimates

It usually takes about 10 minutes to prepare the lemon mixture and spread it onto the wafer sheets. Drying the wafers takes about 1 hour. Each batch makes around 8 servings, with about 55 calories per serving.

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.