SC - Kasutera

[Decker, Terry D.]

At 4:10 PM -0500 4/11/98, Chicago Jo wrote:
>Lemons and oranges  were ten cents each this week out here so I figured what
>a better time to learn how to make orange syrup. ( and maybe some oop orange
>syrup.) I took the recipe from Cariadoc's Miscellany.  I cut and pasted the
>original here.  (hope that okay . )
>
>Syrup of Lemon
>Andalusian p. 279 (trans DF)
>
>Take lemon, after peeling its outer skin, press it and take a ratl of juice,
>and add as much of sugar. Cook it until it takes the form of a syrup. Its
>advantages are for the heat of bile; it cuts the thirst and binds the
>bowels.
>
>This we also serve as a strong, hot drink. Alternatively, dilute it in cold
>water and you have thirteenth century lemonade. All three of the original
>recipes include comments on medical uses of the syrups.
>
>
>So I cooked and cooked the juice and it did get a little thicker. I cooked
>it for about 20 minutes and  my question is how much of a syrup should it
>be? how thick? Are we talking Maple syrup? My is no where near that
>consistency. Should I have just kept cooking? Any recommendations? Please
>let me know.

I assume you did add the sugar. Twenty minutes should do it. It gets
thicker when it cools. I would say about like maple syrup.

David/Cariadoc
http://www.best.com/~ddfr/


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