Lemon Cream
From the treasured pages of Various Cookeries
Unknown Author
Lemon Cream
"Take a pint of fair Water, steep the peel of three Lemons par'd very thin, let it steep one hour, then beat four or five Whites of Eggs, boil it with your Water, season it with the Juice of Lemon & Loaf Sugar, put it in purstan Dishes serve it up."
Note on the Original Text
The recipe’s language is both economical and evocative, omitting exact measurements and assuming reader familiarity with basic kitchen processes. Spellings may differ: 'par'd' refers to pared (peeled) lemons, and 'purstan' is possibly a transcription of 'porcelain.' The instructions are direct, with few qualifiers or details, reflecting typical 17th-century recipe writing intended for experienced household cooks who knew how to judge consistency and season to taste.
Title
Various Cookeries (1690)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1690
Publisher
Unknown
Background
A delightful glimpse into late 17th-century kitchens, this book brims with recipes, methods, and culinary wisdom passed down through generations, capturing the essence of historical gastronomy.
Kindly made available by
Folger Shakespeare Library
This recipe hails from the late 1600s, a period of vibrant culinary experimentation in England when lemons were becoming increasingly popular due to expanding trade networks. Citrus fruits were prized for their bright flavors and supposed health benefits, and simple creams such as this showcased both elegance and luxury in upper-class households. Recipes like this were found in handwritten household books, preserved by women who managed the kitchens of stately homes.
Historically, the recipe would have been prepared using an earthenware or copper pot for boiling, a knife for paring the lemon peel, and a linen cloth for straining. Egg whites were beaten with a simple whisk, often a bundle of twigs or a forked branch. Serving would have been done in shallow 'purstan dishes'—small, decorative ceramic bowls.
Prep Time
10 mins
Cook Time
20 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 3 unwaxed lemons (pared thinly)
- Juice of 3 lemons (about 1/4 to 1/3 cup)
- 4–5 egg whites
- 1/2 cup superfine (caster) sugar
Instructions
- Start by taking 2 cups of fresh water and place the thinly pared peel of 3 unwaxed lemons into it.
- Let the peels infuse for about an hour at room temperature to extract their essential oils.
- Meanwhile, separate 4 or 5 egg whites and beat them until just frothy.
- Add the egg whites to the infused water and bring the mixture to a gentle boil, stirring gently to prevent curdling.
- Remove from heat, strain out the solids.
- Then, sweeten to taste with about 1/2 cup of superfine (caster) sugar, and stir in the juice of the peeled lemons (about 1/4 to 1/3 cup).
- Pour the lemon cream into serving dishes, chill until set, then serve cold.
Estimated Calories
90 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and workspace, and about 20 minutes to cook the lemon cream. Each serving contains around 90 calories. This recipe makes 6 servings.
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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