Recipe Manuscript

Lemmon & Cinamom Tablets

Name: Lemmon & Cinamom Tablets
Prep time: PTPT10M
Cook time: PTPT5M
Yield: 20
Cuisine: European
Ingredients: 200 grams fine white sugar; 35-40 milliliters fresh lemon juice (juice of 1 large lemon); 1/2 teaspoon ground cinnamon (1.5 grams)

1670

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Dessert Snack

Original Recipe • 1670

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Lemmon & Cinamom Tablets

"Take searched fine sugar, work it with the juce of le monds, then set it on small embers, with cinamom mix'd amongst the sugar, afterwards take them off, drop them on papers, & put them up in boxes to dry."

Note on the Original Text

This recipe is written in a delightfully concise and instructive Early Modern English style, assuming the reader understands core cooking processes without explicit instruction (such as how to judge sugar readiness). Spelling was not standardized in the 17th century, resulting in charming variants like 'lemmon', 'cinamom', and 'juce'. Quantities were rarely specified—recipes relied instead on experience and ingredient availability, making precise measurements a modern adaptation.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1670)

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

Writer

Unknown

Era

1670

Publisher

Unknown

Background

A delightful voyage through 17th-century kitchens, this manuscript tempts the senses with timeless recipes, forgotten flavors, and the intrigue of historical culinary craft. Savory secrets and sweet indulgences await within its well-worn pages.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, entitled 'Lemmon & Cinamom Tablets', hails from the mid-to-late 17th century in England, specifically the 1660s to 1680s. During this period, sugar confections were both a treat and a display of culinary elegance, often used to end meals on a sweet, aromatic note. Tablets such as these would have been prized for their fresh citrus flavor and warming spice, with their preparation reflecting the wealth and refinement of the household. These confections likely appeared at banquets, served with other sweetmeats, and were sometimes offered as digestifs or simple candies for guests.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, the preparation would have involved a stone mortar and pestle for grinding the sugar and cinnamon, and manual juicing of lemons. The mixture would be gently heated over 'small embers'—that is, a fireplace or brazier using hardwood coals. Dropping the syrup onto paper required a spoon or spatula, and the paper itself was likely untreated writing or parchment paper. The finished tablets were dried in cool, dry storage boxes—typically wooden or tin containers lined with paper.

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

7 ounces fine white sugar
1.25-1.35 fluid ounces fresh lemon juice (juice of 1 large lemon) (2 1/2 – 2 2/3 tablespoons)
1/2 teaspoon ground cinnamon (1/20 ounce)

Instructions

To make Lemon & Cinnamon Tablets, begin by combining 7 ounces of finely ground white sugar with the freshly squeezed juice of 1 large lemon (about 1.25-1.35 fluid ounces or 2 1/2 – 2 2/3 tablespoons).
Mix these together very thoroughly until the sugar is well moistened and creates a thick paste.
Sprinkle in 1/2 teaspoon (about 1/20 ounce) of ground cinnamon, mixing well to infuse the flavor throughout the sugar.
Set this mixture in a small pan over very low heat—traditional 'small embers' translate to a gentle simmer on your stovetop.
Stir constantly until the sugar dissolves and takes on a glossy, slightly thickened syrup texture (do not let it color or caramelize).
Remove promptly from the heat.
Using a spoon, drop small rounds (about 3/4 inch across) onto sheets of parchment paper.
Allow these tablets to air dry completely in a dry place, or finish in a very low oven (about 160°F) for faster results.
Once dry, store in airtight containers.

Estimated Calories

42 per serving

Cooking Estimates

It takes just a few minutes to mix the ingredients and about 5 minutes to cook the syrup. The tablets dry in about one hour if you use a low oven, or a few hours if just air drying. The recipe makes about 20 tablets, with each tablet containing around 42 calories.

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.