Recipe Manuscript

Lemon Ale

Name: Lemon Ale
Prep time: PTPT30M
Cook time: PTPT10M
Yield: 18
Cuisine: European
Ingredients: 4 liters fresh water (filtered or spring); 1.35 kg fine white sugar; Juice of 12 lemons (approximately 400-500 ml); 1 slice of rustic bread (about 2 cm thick), toasted; 2 teaspoons baker’s yeast (or use brewers yeast for less yeasty flavor); 1 fresh sprig rosemary; 2 liters good dry white wine; Additional sugar (to taste, for bottling)

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate Drink

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Lemon Ale

"Take one gallon of conduit water, three pounds of fine sugar, boyle it altogether very gently; and when it is almost coole, squeese into it the juyce of twelue lemons make a browne toast & spred it ouer with yest, and put it into the licquor, and let it stand two days, then take all the clear licquor & put it into a vessil, and put to it a sprigg of fresh rosemary, and two quarts of good white wine, let it stand little more twenty four houres, then bottle it off. if it be not sweet enough, put a little sugar into each bottle."

Note on the Original Text

The recipe is written in a straightforward, instruction-driven manner, typical of early modern English household manuscripts. Spelling follows 17th-century conventions ('boyle' for 'boil', 'licquor' for 'liquor', 'squeese' for 'squeeze', 'ouer' for 'over', 'vessil' for 'vessel'), and punctuation is minimal. There is an assumption of basic kitchen knowledge. Quantities are sometimes imprecise and instructions rely on sensory cues rather than exact times or temperatures, reflecting a cook’s hands-on familiarity with the process rather than reliance on timers or thermometers.

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 recipe dates from around 1700, a period when homemade fermented beverages were common household fare in England. Lemon ale was a fashionable refreshment—something that would have graced the tables of well-to-do families or been shared in convivial gatherings. It represents the English tradition of blending native fermentation skills with exotic citrus, which became increasingly popular during this era thanks to global trade. Recorded in the manuscript 'V.b.273,' this recipe allowed homemakers to create a bright, effervescent drink using relatively accessible ingredients, providing a zesty alternative to stronger ales or wines.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 18th century, the recipe would have been prepared using a large copper or earthenware kettle for heating the sugar-water, a hearth or open fire for toasting bread, simple wooden or pewter spoons for stirring, and muslin cloths or sieves for straining. Fermentation would occur in a stoneware or glass vessel covered loosely with cloth to keep out insects while allowing air circulation. Bottling was typically done into heavy glass bottles closed with corks or wax seals.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 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

1 gallon plus 3 cups fresh water (filtered or spring)
3 lbs fine white sugar
Juice of 12 lemons (approximately 1 2/3 to 2 cups)
1 slice of rustic bread (about 3/4 inch thick), toasted
2 teaspoons baker’s yeast (or use brewers yeast for less yeasty flavor)
1 fresh sprig rosemary
2 quarts good dry white wine
Additional sugar (to taste, for bottling)

Instructions

Begin by heating 1 gallon plus 3 cups of fresh water with 3 lbs of fine white sugar in a large pot, bringing it to a gentle simmer until the sugar is fully dissolved.
Allow it to cool until just warm to the touch, then add the freshly squeezed juice of 12 lemons (about 1 2/3 to 2 cups).
Toast a thick slice of good bread to a deep golden brown, spread it liberaly with about 2 teaspoons of baker’s yeast, and float it on the surface of the cooled lemon-sugar water.
Cover loosly and let the mixture ferment at room temperature for 48 hours.
After that, strain the liquid through a fine sieve or muslin to remove the solids, then pour the clear liquid into a large, clean vessel.
Add a fresh sprig of rosemary and 2 quarts (about 2 1/8 quarts) of dry white wine.
Leave to infuse for another 24 hours.
Finally, bottle your lemon ale, adding a little extra sugar (about 1 teaspoon) to each bottle if you prefer it sweeter.
Cap tightly and store in a cool place.
Serve lightly chilled for a refreshing historical tipple.

Estimated Calories

210 per serving

Cooking Estimates

It takes about 30 minutes to prepare the ingredients and toast the bread. Cooking is just dissolving sugar in water, which takes around 10 minutes. Fermenting and infusion require waiting, but need little hands-on work. Each serving has roughly 210 calories, and the recipe makes about 18 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.