Recipe Manuscript

A Lemon Cream

Name: A Lemon Cream
Prep time: PTPT15M
Cook time: PTPT10M
Yield: 6
Cuisine: European
Ingredients: 4 lemons (zest and juice); 8 egg whites (from large eggs); 2 egg yolks (from large eggs, pale if possible); 100 grams icing (powdered) sugar, or to taste; tiny pinch of edible musk or 1/2 tsp rose water (optional, for historical flavor); a drop of vanilla extract (optional, substitute for ambergris); no ambergris (no longer in culinary use)

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

A Lemon Cream

"Take four lemons and Chip them very thin, shread some of those Chips very small and put them into a porringer squeeze to them all the juice of ye Lemons: so let them steep two or three houres or more then take the whites of eight Eggs and two of the pailest yelks, beat them well together and strain them through a wollen Strainer season it with double refined suger; if you please some Musk and ambergrise, set it on a Chafingdish of Coale stir it continually one way: it must be but not boyle and so be kept stiring till it be as thick Cream then put it out. serve it up cold: it will keep two or 3 day"

Note on the Original Text

This recipe exemplifies the loose, conversational style of early modern English cookery books. Instructions are direct but unspecific regarding measurements or precise timings, assuming the reader's familiarity with kitchen basics. Spellings like 'boyle' (boil), 'suger' (sugar), and 'shread' (shred) differ from modern standards and indicate both the fluidity of English spelling and the oral tradition of passing recipes. The recipe's technical advice—such as not letting it come to a boil and stirring in one direction—reflects the care needed to prevent curdling in egg-based creams.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This lemon cream recipe comes from the early 18th century, a time when refined sugar and citrus fruits were both prized luxuries brought into British kitchens by expanding global trade. Recipes like this one were typically found in the manuscripts of wealthy households, reflecting both the taste for tart-sweet desserts and the era's culinary fascination with preserving and highlighting exotic flavors. The inclusion of musk and ambergris as flavorings speaks to the opulence of the period, when rare spices and perfumes were sometimes used in food to impress guests and demonstrate status.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have made use of a porringer (a small bowl) for steeping the lemon, a woolen strainer for filtering the eggs, and a chafing dish of coals as the heat source—a gentle method ideal for delicate custards. Constant stirring with a wooden spoon, only in one direction, was recommended to ensure the cream thickened smoothly without curdling. Today, a fine sieve or cheesecloth, a small heavy-based saucepan, and a spatula on the stovetop are practical modern substitutes.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

10 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

4 lemons (zest and juice)
8 egg whites (from large eggs)
2 egg yolks (from large eggs, pale if possible)
3.5 ounces icing (powdered) sugar, or to taste
tiny pinch of edible musk or 1/2 tsp rose water (optional, for historical flavor)
a drop of vanilla extract (optional, substitute for ambergris)
no ambergris (no longer in culinary use)

Instructions

To create this lively Lemon Cream in modern style, start by zesting four lemons very finely, taking care to avoid too much of the bitter white pith.
Take a portion of these fine zest pieces (around half), chop them further, and place in a small bowl.
Squeeze all the juice from the lemons over the zest, then allow this mixture to steep and infuse for 2 to 3 hours, or longer, to draw out the bright, aromatic flavors.
Separately, in a mixing bowl, combine the whites of 8 large eggs with 2 of the palest egg yolks and beat them together until just mixed and slightly frothy.
Strain this mixture through a fine sieve or cheesecloth to remove any solids for the smoothest texture.
Stir in about 3.5 ounces of icing (powdered) sugar, or to taste, to sweeten.
Add a tiny pinch of edible musk or a drop of rose water if you desire (ambergris is no longer permitted in food; substitute with a touch of vanilla for a subtle warmth).
In a saucepan (traditionally set over coals, but use gentle stovetop heat), combine the infused lemon mixture with the strained egg mixture.
Stir constantly over low heat, in one direction only, ensuring it does not boil.
The goal is to gently thicken the mixture until it has the texture of loose custard or thick cream.
Transfer to a serving dish and allow to cool.
Serve chilled; it keeps well for 2 to 3 days in the refrigerator.

Estimated Calories

90 per serving

Cooking Estimates

You will need about 15 minutes to prepare the ingredients, plus a couple hours for the lemon zest to infuse. The cooking itself takes only about 10 minutes on the stove. Each serving has around 90 calories, and 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.