SC - Wiseman, "The Pig: A British History"
Sandra Kisner
sjk3 at admin.is.cornell.edu
Wed Dec 13 06:45:44 PST 2000
- ----- Original Message -----
From: Jadwiga Zajaczkowa, mka Jennifer Heise
"cook it down
> until it takes the consistency of a syrup", you need to boil the stuff
> until it thickens, which usually happens when at least 1/4 of the liquid
> has boiled away.
The recipe in the Miscellany calls for cooking Sekanjabin for 30 minutes and
(IIRR) Lemon Syrup for 20 minutes. The recipe I have for Rose Syrup has it
cooked for 10. The difference in just-reached-boiling and cooked-to-syrup
consistency is very noticeable. These syrups will usually be much thicker
(IME) than the commercially available ones.
Gwynydd
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