[Sca-cooks] Meyer lemons

[MarietteA]

Meyer lemons are a cross between a lemon and a mandarin orange. They 
originated in China as house plants. In the early 1900's, Frank Meyer, 
an agricultural explorer, discovered them there and introduced it to the 
U.S.  They don't have the tang of a regular lemon, but make a very 
delicious lemon icebox pie.

On 9/2/2014 2:32 PM, Galefridus Peregrinus wrote:
> 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
>> Message-ID:
>>     <1409680684.3123.YahooMailNeo at web161501.mail.bf1.yahoo.com>
>> Content-Type: text/plain; charset=us-ascii
>>
>> 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!
>
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-- 
Mariette Acocella
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Chef John Folse & Co.
Office (225)644-6000 ext. 23
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