Recipe Manuscript

Lemen Creame

Name: Lemen Creame
Prep time: PTPT10M
Cook time: PTPT10M
Yield: 4
Cuisine: European
Ingredients: 500 ml double cream (heavy cream); Zest (pared peel) of 1 lemon; 40 ml freshly squeezed lemon juice (from about 1-2 lemons); 60-80 g caster sugar (to taste)

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Beginner 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

Lemen Creame

"bayle yr Creame with some lemen peele in then put it to coole & take the Juice of lemons & make it thick with suger so mixe it with yr Creame till its thick"

Note on the Original Text

The recipe is written in early modern English, with characteristic non-standardized spellings and abbreviations—'yr' meaning 'your' and 'lemen' for 'lemon.' Instructions are brief and expect the cook to possess prior knowledge of kitchen skills and techniques. Measurements are not specified, assuming an intuitive grasp of quantities. This brevity was common in manuscript recipes, where the audience was already familiar with fundamental processes. The spelling 'bayle' is an old form of 'boil,' instructing to heat the cream gently.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This 'Lemen Creame' recipe hails from an early 18th-century English manuscript, dated around 1700. Lemon creams like this were delightful ways for the well-to-do to enjoy the exotic citrus fruits that had become more accessible through global trade. The recipe is very much in the tradition of English 'creams' or possets—silky, tangy, and gently set with nothing but the acid of lemon juice. Recipes like this offer a delicious glimpse into the dessert tables of the Georgian era, where simple, fresh flavors were given pride of place.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 1700s, this recipe would have been prepared using a small saucepan or pot over a hearth fire for heating the cream. The lemon zest would have been pared with a small knife or special paring tool, and a wooden spoon or whisk used for stirring. Once mixed, the cream would cool in ceramic bowls, posset pots, or glassware, often in a cool pantry or on a window ledge.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 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

2 cups double cream (heavy cream)
Zest (pared peel) of 1 lemon
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1/4 to 1/3 cup caster sugar (to taste)

Instructions

Begin by gently heating 2 cups of double cream (heavy cream) with the finely pared zest of a lemon in a saucepan.
Bring it just to a simmer, stirring occasionally, then remove from heat and let it cool to room temperature.
Meanwhile, juice 1-2 lemons to yield about 3 tablespoons lemon juice.
Once the cream has cooled, strain out the peel, then gradually whisk in the lemon juice and 1/4 to 1/3 cup caster sugar to taste, until the mixture thickens.
Pour into serving glasses or bowls and chill until set.
Serve cold, as a sweet and tangy dessert reminiscent of posset.

Estimated Calories

350 per serving

Cooking Estimates

Preparation takes about 10 minutes, mostly for juicing lemons and zesting. Cooking the cream with lemon zest takes around 10 minutes. The dessert sets in the fridge for at least 2 hours, but that is not active time. Each serving contains about 350 calories if you make 4 portions.

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.