[Sca-cooks] Meyer lemons

[Galefridus Peregrinus]

I'm pretty sure that Meyer lemons are a modern cultivar, dating from the 
18th or 19th century. Nevertheless, I see no reason why you couldn't use 
the things in any recipe calling for lemon juice, pulp, or zest. There 
are a number of limuwiyya/limuniyya recipes in al-Baghdadi, the 
Description of Familiar Foods, and the Anonymous Andalusian Cookbook, to 
say nothing of the various medieval and Renaissance European cookbooks.


-- Galefridus

> Message: 4
> Date: Tue, 2 Sep 2014 10:58:04 -0700
> From: nd sca To: Cooks within the SCA ,	SCA-Cooks
> 	maillist SCA-Cooks Subject: [Sca-cooks] Meyer lemons
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> Greetings!  I have a full bag (about 10 lbs?)  of organic Meyer lemons 
> - any ideas on what I can do with them?   I made preserved lemons the 
> last time I got them, and would like to try something different.
>
>
> Thanks!