1796 Lemon Cream

1796 Lemon Cream from Amelia Simmons "American Cookery"

Here is the text of the original 1796 recipe: "Take the juice of 4 large lemons, half a pint of water, a pound of double refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the peal of one lemon, when it is very hot, but not to boil; take out the lemon peal and pour it into china dishes.


  • 6 egg whites, beaten
  • 1 whole egg, beaten
  • Juice of 4 lemons
  • 1 cup water
  • 2 cups sugar
  • Rind of 1 lemon


  1. Whisk together egg whites and whole egg.
  2. Stir in lemon juice.
  3. Add 1 cup water.
  4. Stir in sugar.
  5. Mix well.
  6. Pour through strainer.
  7. Add lemon rind.
  8. Heat over medium to low heat stirring constantly.
  9. Skim occasionally to remove foam
  10. Remove from heat before it boils. You will notice the consistency changing.

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