Lemon Syrup
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
- One and a half pound of sugar
- A tumbler of water
- a tumbler of ice water
Method
- Three big lemons.
- One and a half pound of sugar.
- A tumbler of water.
- Skin the lemons, removing the internal pulp without squeezing it and taking off all seeds.
- Put the water on the fire with the skin of one of the lemons cut in a thin ribbon like strip with a small knife.
- When the water is near boiling put in the sugar then remove the lemon skin and immerse the pulp of the three lemons.
- Boil until the syrup is condensed and cooked right, which is known by the pearls that it makes boiling and the color of white wine that it acquires.
- Preserve in a bottle, and when needed, dilute in a tumbler of ice water.
- A small quantity will make a delightful beverage.
Plating
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