SC - syrup of lemon

[Chicago Jo]

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.

				Deborah

(mundanely Jo)
Kelson at ameritech.net

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