Recipe Manuscript

To Make Whibe Lemon Cream

Name: To Make Whibe Lemon Cream
Prep time: PTPT10M
Cook time: PTPT5M
Yield: 2
Cuisine: European
Ingredients: 1 egg white; 60 ml (4 tbsp) fresh water; 30-40 ml (2-3 tbsp) fresh lemon juice (about 1 lemon); 30-40 g superfine caster sugar (to taste); 1 strip fresh lemon peel; Muslin or cheesecloth for straining

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

To Make Whibe Lemon Cream

"to every white of egge take four good spoonsfulls of fair water whip it up with a wisk till it froths let it stand five or six houres then pour out all the clear water and put as much juice of Lemmon to it as will make it very sharp sweeten it with double refined sugar to your tast then strain it through a thick muslin put in a peice of lemmon peal Boyl it in something of silver keep it stirring when it thickens take it of the fire and run it throw a thin muslin into a Bason or small glases if there is any scum on it, take it of while it is very hot"

Note on the Original Text

Like most early modern recipes, this is written in continuous prose without measurements familiar to today’s cooks, relying on experience and taste (‘as will make it very sharp’) rather than unit-based precision. Spelling (e.g., ‘Whibe’ for ‘White’) and punctuation are fluid; capitalization and syntax vary widely, reflecting changing conventions. Instructions assume a familiarity with kitchen practices—straining, whipping, boiling—common to the era’s home cooks.

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 recipe comes from around 1700, a time when refined desserts were becoming increasingly fashionable in English households. Whipt creams—delicate, frothy confections—were a popular way to showcase culinary skill and the refinement of ingredients like sugar and citrus, both luxuries at the time. Recipes like this were found in manuscript books kept by well-to-do families, particularly among women who exchanged sweetmeats and pudding preparations as symbols of hospitality and status. The ‘white lemon cream’ was likely served at the end of a meal or at social occasions, showing off both the cook’s ingenuity and a taste for the sharp-sweet flavors that became a hallmark of early modern desserts.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have used a hand whisk (or bundled twigs) to froth the egg whites—a vigorous process before the age of electric mixers. Silver pans were prized for their resistance to acidic lemon, but a ceramic or glazed earthenware pot could also be used. Straining was done through muslin, a fine cotton cloth, neatly folded on a wooden frame or simply held over a bowl. To serve, small glass ‘custard cups’ or shallow basins were used, allowing guests to admire the pale, set cream.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

5 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 egg white
1/4 cup (4 tbsp) fresh water
2-3 tbsp (1-1.5 fl oz) fresh lemon juice (about 1 lemon)
2-3 tbsp (1-1.5 oz) superfine caster sugar (to taste)
1 strip fresh lemon peel
Muslin or cheesecloth for straining

Instructions

To recreate this charming 18th-century Whipt Lemon Cream, begin by whisking the whites of eggs with fresh water at a ratio of 1 egg white to 1/4 cup water.
Use an electric mixer or hand whisk until a full, frothy foam forms.
Allow the mixture to sit for 5-6 hours; this settles the fluff and clarifies the liquid below.
Gently pour off the clear liquid, discarding the foam, then stir in enough fresh lemon juice to make the liquid noticeably tart (roughly 1 lemon’s juice per egg white), and sweeten generously with superfine (caster) sugar to taste.
Strain the blend through a double layer of muslin or cheesecloth, add a strip of lemon peel, and transfer to a non-reactive saucepan (silver if you have it, or a heavy-bottomed pan).
Gently heat, stirring constantly, until the mixture thickens slightly.
Remove quickly from the heat, strain again into serving bowls or glasses, and skim off any remaining froth or scum while still hot.
Serve chilled for a refreshing, silken dessert.

Estimated Calories

45 per serving

Cooking Estimates

You will whisk and rest the egg white mixture for several hours, then cook briefly to thicken. Most of the time is waiting for the mixture to settle, not active work.

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.