To Make Syrrup Of Lemmons

This lemon syrup recipe comes from the handwritten book of Elizabeth Langley, dating to 1757. At that time, elaborate home preservation was a mark of good housekeeping, and lemon syrup was a prized ingredient, perfect for both culinary and medicinal use. Bottled syrups like this could be diluted for a refreshing drink, used in desserts, or even as a restorative tonic. The recipe hails from a period where sugar was an expensive yet increasingly accessible commodity among the English gentry—its use here in such abundance speaks to both the wealth and taste of the household. The method reflects contemporary ideas of purity, clarity, and avoidance of spoilage, all crucial before modern refrigeration.

In the mid-18th century kitchen, this recipe would be prepared using heavy copper or brass saucepans over an open hearth or charcoal stove for even heating. A wooden spoon was essential for stirring delicate syrups. Fine muslin, linen cloth, or a sieve might be used to strain and clarify the lemon juice. Syrups were poured into earthenware or china bowls for cooling, before being decanted into wide-mouthed glass or stoneware bottles. To seal and protect the syrup from airborne nasties, pieces of parchment, leather, or bladder punctured with needle holes allowed a little airflow while keeping insects out. Today, we can use sterilized bottles and modern sealing techniques, but the spirit remains the same.