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
Written recipes as a concept can be found back into the far past, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of clay tablets in Sumerian which recount 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. Later on, in The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something we still use today. Additionally, he informs us how the Roman cooks made use of many spices, including a few you will know for example thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused an increase in manuscripts on cookery, most of which are kept safe in private libraries. For the decades that followed, the upper-class families of Wesstern Europe competed to serve up the most exotic banquets, and because of this chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cookery publications were in great demand, mostly due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Lemonade Syrup (Tlc) recipe.
