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Ingredients Three big lemons
Directions "Skin the lemons, removing the internal pulp without squeezing it and taking off all seeds. Put the water on the fire with the skin of one of the lemons cut in a thin ribbon like strip with a small knife. When the water is near boiling put in the sugar then remove the lemon skin and immerse the pulp of the three lemons. Boil until the syrup is condensed and cooked right, which is known by the pearls that it makes boiling and the color of white wine that is acquired. Preserve in a bottle, and when needed dilute in a tumbler of ice water. A small quantity will make a delightful beverage." Notes This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi. |