Recipe Manuscript

How To Make Lemon Dropps

Name: How To Make Lemon Dropps
Prep time: PTPT50M
Cook time: PTPT0M
Yield: 24
Cuisine: European
Ingredients: 450g white granulated sugar (substitute for loaf sugar); Zest of 1 lemon (finely shredded, only the yellow part); Juice of 1/2 lemon, to taste; Whites of 3 large eggs

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

How To Make Lemon Dropps

"Take a pound of loaf Sugar beat it and Searse it very fine and take the Rind of a Lemon Shred very fine and the whites of three eggs and whisk them to a froth then put it into your Sugar then let it stand till all the oyle part be Settled then with your froth Squeeze in some of your lemon to your taste then beat them for half an hour then drop them on papers be Sure you dry your papers before you dropp them if you please you may make a print with them."

Note on the Original Text

This recipe, typical of the period, is written in a single stream-of-consciousness paragraph with minimal punctuation and no standardized measurements. Spelling is phonetic (e.g., 'dropp' for 'drop', 'oyl' for 'oil', 'searse' for 'sieve'), reflecting early 18th-century English usage. Instructions assume a basic knowledge of kitchen processes and do not specify baking temperature or time, as cooking then relied on experience and observation. The unusually long beating time suggests an early form of meringue-like confection.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the handwritten collection of Rachel Kirk in 1707, offering a fascinating glimpse into early 18th-century English confectionery. Lemon drops were a simple yet elegant sweet, made in households with access to imported citrus and refined sugar, both considered luxury items at the time. Recipes like this circulated among women of the middling and upper classes, reflecting their social networks and culinary creativity.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Rachel Kirk's day, the sugar would be broken from a hard loaf using a sugar nipper, then pounded fine with a mortar and pestle and sifted through a fine sieve. Lemons would be hand-zested with a small knife. Eggs were separated and whisked with a bundled birch-twig whisk or a fork. The mixture would be beaten by hand for an extended time, likely in a deep ceramic or wooden bowl. Paper for drying would be sheets of writing or parchment paper, dried before use by placing near the fire or in the sun.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

50 mins

Cook Time

0 mins

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 lb (16 oz) white granulated sugar (substitute for loaf sugar)
Zest of 1 lemon (finely shredded, only the yellow part)
Juice of 1/2 lemon, to taste
Whites of 3 large eggs

Instructions

To make Lemon Drops as Rachel Kirk did in 1707, begin with 1 pound (16 ounces) of very finely sifted white sugar.
Grate the zest of one lemon as finely as possible, taking care to avoid the bitter white pith.
Whisk the whites of three large eggs to a light froth in a clean bowl.
Allow this froth to stand briefly, then gently stir it into the prepared sugar, allowing the frothy mixture to settle so the aromatic lemon oil can infuse the sugar.
Squeeze in a little fresh lemon juice to taste and then beat the mixture thoroughly for about 30 minutes — or until thick and glossy.
Drop small spoonfuls of the mixture onto pre-warmed parchment-covered baking sheets (make sure the parchment is absolutely dry).
If you wish, imprint them with a small decorative stamp.
Let them dry at room temperature until set and slightly crisp.

Estimated Calories

45 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients and whip everything together, then about 30 minutes of beating the mixture until it's thick and glossy. The Lemon Drops do not require baking, but they should be left to dry at room temperature for several hours or overnight until set. Each Lemon Drop is about 45 calories, and the recipe makes about 24 pieces.

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.