6 juicy lemons
600 g cane sugar
600 ml boiling water
25 g citric acid
Directions
1. Peel the lemons thinly with a sharp knife. 2. Put the peel and
sugar in a large jug or bowl, add the boiling water and stir well. 3.
squeeze the lemons and add the juice and citric acid to the syrup. 4.
Leave to cool then strain and bottle.
To make a drink dilute two tablespoons of syrup with soda water or
carbonated mineral water. Garnish with slices of lemon and a sprig or
two of mint, borage or lemon balm.
Servings: 1 servings
Lemonade Syrup (Tlc) Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
It is actually possible to trace the history of written recipes far back into history, at least as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, main meal and desserts, a very modern way of dining. He also recounts how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few you will know like bay, rue and asafoetida. Moving on, we find two recipe books which appeared in the fourteenth century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they have no connection with the indian curry that we all know today, but rather descriptions of the types of meals prepared by the cooks of the nobility of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, including spices like coriander, parsley, and rosemary. These new spices and herbs was responsible for an explosion in recipe books, the majority of which still exist in academic collections. During the following few centuries, the powerful and wealthy competed to serve up the most exotic meals, and as a result the best chefs and their recipes were much in demand. Even so, it was during the 19th century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were highly popular mostly as a result of increased literacy, people having increased leisure time and having more money. The revolution that is television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Lemonade Syrup (Tlc) recipe.
