RE: [london.food] Lemon glut

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From: Russell Joanne \(ST\)
Subject: RE: [london.food] Lemon glut
Date: 09:54 on 25 Sep 2006
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 (Żoz) 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




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