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Wednesday, December 9, 2015

LIMONADA WITH A 20TH CENTURY VERSION OF MEDIEVAL LEMONADE

The Lemonade Ritual
Photo by: Lord-Williams
llimonea OCat limoneha, limonea Eng. 1. lemonade. 2. Arab juice consisting of mashed almonds, hen broth, sugar and lemon. 3. boiled almond milk seasoned with lemon juice. There is a recipe Nola titles as “limonada,” which was common in Spain by the 13th C. It is a sweet and sour sauce basically made with almond milk and lemons. Sent Soví used chicken broth and added meat from the wing while Nola gives the same recipe but used mutton broth and bits of mutton. [Anón/Grewe. 1982:LII:96-97:Apè IV:247; Aquilera. 2002:94; Lladonosa. Cocina. 1984:151. and Nola. 1989:xvi-2]


LEMONADE, JOSEP LLADONOSA'S VERSION OF NOLA’S xvi-2 LIMONADA, p. 151[1]

Ingredients (for 6 persons)

125 gr large raisins
100 gr raw almonds
1.5 l chicken broth
60 gr sugar
4 limons
a few shavings of ginger


Lladonosa’s Version of Nola’s xvi-2 Limonada
Photo by: Lord-Williams
Garnish
sugar

Preparation

Soak raisins for 12 hours.

Scald almonds and peel them. Chop them in a mortar and mix them with broth from a hen. Mash the raisins in a mortar and add them to the broth. Strian this through in a cheese cloth, pression down on the mixture with wooden handle. Cook it, adding sugar and ginger stirring often with a wooded spoon.

Once cooked add lemon juice and bring to a boil. Boil gently about 5 minutes stirring constantly. Serve in soup bowls, garnish with sugar.


[1] For other versions of this recipe see blog titled “capar” published August 8, 2012 with the Sent Sovi recip Qui parla con se ff limonera ab let de mellas” and blof titled “limón” published December 7 , 2015 with Nola’s version of Limonada.


 LLADONOSA'S VERSION:

NOLA'S VERSION:






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