Treatise on the Lemon: Recipes

Discourse on the Beverages, Foods, and Other Items Which May Be Prepared from the Lemon

One of the beverages which may be prepared from the lemon is a simple lemon beverage which is made from pressed lemon with sugar. I will mention in what follows the recipe for its preparation as well as other beverages and the like which may be prepared from the lemon. [ . . . ]

Recipe for a Simple Lemon Beverage

Pounded sugar should be placed, preferably, in an earthenware pot, or in a good, well-oiled clay pot. If this is not available, then in a tin-coated copper cauldron. Then for every riṭl of sugar, fresh milk should be added to the weight of four dirhams or thereabouts. If milk is not available, then egg white may be used. The sugar should be well mixed in and then a sufficient quantity of water should be added and then stirred until it dissolves. Then it should be placed onto the fire, the best being a coal fire, and left until it comes to a boil and all the froth rises. The froth should be cut and skimmed off so that it does not descend therein. It should then be cooked until it is close to thickening at which point pure lemon juice which has been pressed over a little sugar so that it does not turn bitter should be added according to taste. A little sourness is suitable for some people, whereas for others a preponderant sourness is suitable. The custom of most people and those who prepare drinks is to add three or four ūqiyas [of juice] for every riṭl of sugar. Then it should be cooked until it returns to the same thickness it was before adding the lemon juice. The fire should then be lessened, and it should be cooked until it reaches such a thickness that ensures it will remain safe from spoiling. Then it should be removed from the fire and decanted off.

Some people seek to improve its colour, and whoever desires this then let him inspect it during the thickening process by taking a little of it, from time to time, in a clear glass flask and inspect its colour. If it is pleasing, then all well and good. If not, then he should sprinkle some pure strained [lemon] juice either by itself, or beaten with a little egg white and leave it for a time. Then he should test it as before. If it is pleasing, then all well and good. If not, then he should again sprinkle juice on it and continue to do so until it is as he wishes. It is clear that this action will strengthen the power of the beverage and this is the best method for making it. [ . . . ]

Simple Lemon Beer

A simple beer, that is, a beer without yeast, may be prepared from it, the recipe for which will be mentioned below. This beer is effective for those suffering from drunkenness, and it extinguishes the intensity of vapours. It dispels thirst and washes and cleanses the mouth of the stomach and cools any inflammation it has. It is suitable for those with a hot temperament or those inclined to fever. If used as an emetic, it will greatly ease emesis. [ . . . ]

Lemon Stew [Laymūniyyah]

Among that which may be prepared from the lemon is the dish known as laymūniyyah. This dish is suitable for those of a hot temperament and in whose bodies yellow bile predominates. It is also suitable for those with feverish temperaments, and those with weak stomachs in which there is a great deal of bilious and phlegmatic waste matter, and whose appetite for food is weak and lethargic, often have symptoms of headache, and are frequently thirsty. It also has a great effect in calming the intensity of a hangover. [ . . . ]

Salted Lemons

Salted lemons may be prepared from the lemon. It is a condiment which freshens the breath and the belches, strengthens the stomach and removes moistness from it, aids the passage of food and the digestion of heavy food, and removes the deleterious effects of viscous and glutinous foods. It strengthens the liver and the heart and removes obstructions which come about in the liver and kidneys. It is diuretic and is effective against many cold-tempered illnesses such as hemiplegia and lassitude. It also counteracts the venom of poisonous creatures. [ . . . ]

Recipe for a Simple Lemon Beer

Lemon should be pressed over a little salt so that it does not turn bitter, and water should be added to the taste of the drinker, as well as salt, but not so that it overpowers it, and fresh mint leaves, and leaves of rue. Then it should be left long enough to take on the flavour of the mint and the rue, then it should be used.