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I found this! Lemon Wine. I know its not technically food but it does use a lot of lemons. And at least you can be sure of avoiding scurvy. 20.45lt (36 pints) of Water allow: 7.26kg (16lb) Sugar 50 Lemons, pulp only 25 Lemons, rind only 1 bottle Brandy 15g (½oz) Isinglass Peel and slice the lemons, but use only the rind of 25 of them and put them into the cold water. Let it stand 8 or 9 days, squeezing the lemons well every day. Strain the water off and put it into a cask with the sugar. Let it work some time and when it has ceased working, put in the isinglass. Stop the cask down. In about six months put in the brandy and bottle the wine off. Seasonable: The best time to make this is in January or February, when lemons are best and cheapest. [No yeast is mentioned in this recipe, but a modern one should most likely be added.] LEMON WINE 1823. INGREDIENTS - To 4-1/2 gallons of water allow the pulp of 50 lemons, the rind of 25, 16 lbs. of loaf sugar, 1/2 oz. of isinglass, 1 bottle of brandy. Mode - Peel and slice the lemons, but use only the rind of 25 of them, and put them into the cold water. Let it stand 8 or 9 days, squeezing the lemons well every day; then strain the water off and put it into a cask with the sugar. Let it work some time, and when it has ceased working, put in the isinglass. Stop the cask down; in about six months put in the brandy and bottle the wine off. Seasonable - The best time to make this is in January or February, when lemons are best and cheapest. -----Original Message----- From: Rev Simon Rumble [mailto:simon@xxxxxx.xxx] Sent: 24 September 2006 08:24 To: london.food@xxxxxxxxxx.xxx Subject: Re: [london.food] Lemon glut This one time, at band camp, Bob Walker wrote: > a large batch of lemon sorbet. Just found this good recipe for such: http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0508012-r04.asp But it requires an ice cream maker. Bollocks to that! Put it all in a metal dish in the freezer, set your alarm to go off every 15 minutes and stir every time the alarm goes off. I have just frozen a bunch of lemon juice in ice cube trays. These go very well in G&Ts and similar drinks, and it's 32 degrees outside already so it's gonna be a farkin hot summer here! Finally, I made some lemonade. Very tasty! Equal parts water, lemon juice and white sugar. Heat the water and stir in the sugar to make a sugar syrup. When the liquid goes clear, you're there. Cool the syrup slowly, then stir in your lemon juice and chill. Can be adjusted with more water/lemon juice depending on the acidity of the lemons and your taste. -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.net The Tourist Engineer Because geeks travel too. http://engineer.openguides.org/ Given the choice between two evils, I pick the one I haven't tried before. - Mae West ********************************************************************** This email and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed. If you have received this email in error please notify TfL IM Service Desk on 08452 340 017. This footnote also confirms that this email message has been swept by MIMEsweeper for the presence of computer viruses. Surface Transport Transport for London ********************************************************************** [ detached attachment ]
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