giovedì 26 agosto 2021

After a walk in the fields, how about drinking a Regency Lemonade?



 Maybe you don't know that there's a recipe book, so so ancient... it was penned in England between 1765 and 1830 and it's known as MS CODE 1038


It's available on-line and as everything belonging to very old times, it fascinates me so much!
As I found it out, I couldn't resist, I had to read all its 88 pages and I want to suggest you a drink which was so fashionable during the times when it was written and is still so proper during these days of late Summer, hot and sultry yet.
At page 34 There's written the recipe for making a Regency Lemonade:


To Make Lemonade.
Hamers-
Ley

Boil One Quart of Spring Water, let it stand 'till it is
Milk Warm. Pare five clear Lemons very thin and put the
parings in the warm water. Let it stand all Night, the next
Morning strain off the peel thro ’a fine Lawn Sieve, Squeeze
the Juice of the five Lemons. Strain it and put it in the
Water, put in Eleven Ounces of double Refin’d Sugar, One
Spoonfull of Orange flower water. Mix these well together,
it will be fit for use.


The first thing we can say after reading these lines is that people had so much time then, maybe days were longer than today?!?
Actually I don't think so, probably, people devoted themselves to their work with much patience and dedication.
The other thing is that, of course, the use of therms was different such a long time ago, so, what did they mean with the word 'pare'?
According to The Oxford English Dictionary 'pare' was used around this time to describe both slicing and peeling fruit. Here are two approximate paraphrases of the text above:

1) Slice five lemons very thinly and add the slices to the warm water. Strain the mix in the morning. Squeeze any remaining juice from the lemon slices into the mix.

2) Peel five lemons and add the peel to the warm water. Set five peeled lemons aside. Strain the mix in the morning. Squeeze the juice from five peeled lemons into the mix.

I've chosen the first version, since, reading the recipe, I thought it to be the most reasonable, and the result was a dream! So different from the lemonades we are used to drink today, so refreshing and thirst-quenching.
Here is how I proceeded:
I went out and took the water and the lemons in our orchard.


Then I went back home to boil the water.
After boiling the spring water, I took the lemons.
While it was becoming warm, I sliced them as thin as possible and, then, in a quite large bowl, I put the water, the lemons and let everything 'sleep' all night long.
The very morning after I strained everything, squeezed the lemons slices to put what remained of their juice into the mixture after straining it too, added the sugar (312 gr.) and the tablespoon of orange flower water.


Then I decided to taste it and I was thoroughly surprised: it was so yellow and dense as a syrup of lemon, and so, so tasty!
I obtained three cups of the best lemonade I've ever drunk, because using both the slices and the juice of the lemons, the taste and the colour earn such a lot.
If you like you may enjoy it with some ices cubes and a lemon garnish to make it even more refreshing.
Try it and let me know!

A LITTLE BIT OF HISTORY - You certainly know that lemonade has always been a drink for Ladies since the plants of lemons came from the far East in the XVIIth century and became more and more famous till reaching the peak of its popularity during the XIXth century.
Victorian Ladies drunk tea or lemonade according to the time of their meetings and calls, and to the season, for sure.
That's why its preparation was so cared. Today we put a few drops of lemon juice in a glass of water and that's all, that's the lemonade for us today, indeed, we call it water and lemon, and probably it's more proper!
As for lemonade, most of us are used to buy it at the supermarket due to the scarce time we all have...



Dearest friends of mine, even today our time has ended, alas!
and as usual,
with utmost gratitude 
I give you an appointment at the next time.

See you soon 








Dopo una passeggiata nei campi, che ne dite di bere una Limonata fatta seguendo una ricetta Regency?




- FOTO 1 - A passeggio in un campo di grano.


Forse non sapete che esiste un ricettario, talmente antico... è stato scritto a mano in Inghilterra tra il 1765 e il 1830 ed è conosciuto come MS CODE 1038



- FOTO 2 - MS CODE 1038


È disponibile on-line e come tutto ciò che appartiene a tempi molto antichi, mi affascina tantissimo!
Non appena l'ho scoperto, non ho resistito, ho dovuto leggere tutte le sue 88 pagine e voglio suggerirvi una bevanda drink che andava tanto di moda ai tempi in cui fu scritto ed è ancora così adatto in questi giorni di fine estate, caldi e ancora afosi.
A pagina 34 c'è scritta la ricetta per fare una Limonata Regency:


- FOTO 3 - Porzione della pagina 34 con su scritta la ricetta


Per Fare La Limonata.
Hamers-
Ley

Fate bollire un quarto di acqua di sorgente, lasciatela riposare finché non raggiunge il tepore del Latte. Prendete Cinque Limoni ben puliti, tagliateli a fettine sottili e metteteli nell'acqua tiepida. Lasciate riposare tutta la Notte, la Mattina successiva filtrate le bucce utilizzando un bel colino, spremere ciò che è rimasto del
Succo dei Cinque Limoni. Filtrarlo e metterlo nell'Acqua, aggiungere undici once di doppio Zucchero Raffinato, un Cucchiaio colmo di Acqua di Fiori d'Arancio. 
Mescolare bene il tutto che sarà così idoneo all'uso.


La prima cosa che possiamo dire dopo aver letto queste righe è che la gente aveva così tanto tempo allora, forse i giorni erano più lunghi di oggi?!?
In realtà non credo proprio, probabilmente le persone si dedicano al loro lavoro con molta pazienza e dedizione.
L'altra cosa è che, ovviamente, l'uso dei termini era diverso tanto tempo fa, per cui nella lettura della ricetta ci troviamo di fronte un termine che secondo l'Oxford English Dictionary  in quel periodo era usato sia per definire l'affettare che lo sbucciare la frutta. Ecco due parafrasi approssimative del testo sopra:

1) Tagliare a fettine sottili cinque limoni e aggiungere le fette all'acqua tiepida. Filtrare la miscela al mattino. Spremere il succo rimasto dalle fette di limone ed aggiungerlo all'acqua.

2) Sbucciare cinque limoni e aggiungere la buccia all'acqua tiepida. Mettere da parte i cinque limoni sbucciati. Filtrare la mistura al mattino. Spremere il succo dei limoni sbucciati ed aggiungerlo al tutto.

Ho scelto la prima versione, poiché, leggendo la ricetta, ho pensato che fosse la più ragionevole, e il risultato è stato un sogno! Ho ottenuto una limonata così differente da quelle che siamo abituati a bere oggi, così rinfrescante e dissetante.
Ecco come ho proceduto:
Sono uscita per prendere l'acqua ed i limoni del nostro frutteto.


- FOTO 4 - In giro per recuperare il necessario


Quindi sono rientrata in casa per far bollire l'acqua.
In attesa che raggiungesse la temperatura ambiente, ho preso i limoni, li ho affettati il più sottilmente possibile e, poi, in una ciotola abbastanza capiente, ho messo il tutto e l'ho lasciato riposare per tutta la notte.
La mattina dopo, ho filtrato il composto ottenuto, ho spremuto quel che restava del succo dalle fette dei limoni e, filtrato, l'ho aggiunto al liquido; quindi ho messo lo zucchero (312 gr.) e il cucchiaio di acqua di fiori d'arancio.


- FOTO 5 - Collage


Ho quindi deciso di assaggiare la mia bevanda e ne sono rimasta profondamente sorpresa: era di un giallo così intenso, densa come fosse uno sciroppo di limone, e così tanto gustosa!
Ho ottenuto tre tazze della migliore limonata che abbia mai bevuto, perché usando sia le fette che il succo dei limoni, ci guadagnano sia il sapore che il colore.
Se vi piace potete gustarlo con qualche cubetto di ghiaccio e una guarnizione di limone per renderla ancora più rinfrescante.
Provatela anche voi e fatemi sapere!

UN PO' DI STORIA - Di certo saprete che la limonata è sempre stata una bevanda gradita alle signore da quando le piante di limoni arrivarono dall'estremo oriente nel XVII° secolo e divenne sempre più famosa fino a raggiungere l'apice della sua popolarità nel XIX° secolo.
Le Ladies vittoriane bevevano tè o limonata a seconda dell'ora delle loro visite o riunioni e a seconda delle stagioni, ovviamente.
Ecco perché la sua preparazione era così curata. Oggi mettiamo qualche goccia di succo di limone in un bicchiere d'acqua e basta, questa è la limonata per noi, anzi, la chiamiamo semplicemente 'acqua e limone', e probabilmente è più corretto!
Per quanto riguarda la limonata vera e propria, la maggior parte di noi è abituata a comprarla al supermercato a causa del poco tempo di cui disponiamo...



Carissime amiche e lettori, anche oggi il nostro tempo è finito, ahimè!
e come al solito,
con la massima gratitudine,
vi do appuntamento alla prossima volta

A presto 








LINKING WITH















32 commenti:

  1. That is very interesting and we know they sure didn't look up the recipe on the internet!

    RispondiElimina
    Risposte
    1. Brian
      my friend, I suppose they didn't even thought that after a century and a half, more or less, thanks to the web, we would be able and get in touch with all the world!
      Ane even today, it seems quite incredible to me, but that's true :)
      Thanking you for commenting-I'm so glad you enjoyed it-
      I'm wishing you a most wonderful day, today,
      and weekend to come ஜ~Ƹ̴Ӂ̴Ʒ~ஜ

      Elimina
  2. That handwriting! Gasp. Perfection!

    RispondiElimina
    Risposte
    1. Sandi
      You're heartily welcome!
      So you also are fascinated with ancient handwriting, once they were masters in this which was something like an art, it was so important to be able and penn in a delightsome way, to introduce yourself and the social class you belonged too-only well-to-do people could afford to pay teachers in handwriting.
      Thanks again, new friend of mine,
      and may your day be filled with joy and smiles ༺❀༻

      Elimina
  3. That sounds downright heavenly! I am somewhat embarrassed to admit that I would never take all that time - though the idea of a lemonade with a hint of orange water is almost enough to get me to try it! I'm afraid I'm one of those people for whom instant gratification simply takes too long!

    Thank you for sharing the recipe - I'm forwarding it my far-more patient sister, who I know will share some of her result! And for the lovely reproduction of the original recipe - that gorgeous almost-Spencerian handwriting!

    Enjoy your week.

    (By the way, I should mention - the link in your email was a non working broken link. I wasn't able to read this until today I figured out how to get to the posting without having the link! LOL. Just so you know!)

    RispondiElimina
    Risposte
    1. Tristan Robin Blakeman
      As you could imagine, when I saw that handwriting I couldn't help but having a shot at it-and link it back, of course-since I consider such things documents testifying something so precious we've lost... an elegant handwriting is one of those things we've forgotten at all (once in Italy 'orned' handwriting was taught at secondary school).
      I'm sincerely delighted to read your words of appreciation, my friend, they mean so much to me!

      As for being updated with the articles of ~ My little old world ~, I had the Feedburner's gadget to e-mail subscription, but when it expired at the beginning of August, I didn't replace it, I thought that most of my readers follow me by adding to the other Blogger followers as I did with you... if you're interested in follow my Blog I suggest you to do the same.

      •♥•♥• Thank you hugs coming your way •♥•♥•

      Elimina
  4. Interessantissima questa tua ricerca e ricetta. Le foto che hai scelto per il tuo post sono tutte graziose e romantiche.
    Ti auguro un sereno weekend!

    RispondiElimina
    Risposte
    1. italiafinlandia
      Ti ringrazio con tutto il cuore, le tue parole allietano la mia serata!
      E che anche il tuo sia un weekend all'insegna della lietezza,
      mia cara Luisella ಌ•❤•ಌ

      Elimina
  5. That sounds just delightful, Dany. And not really hard or all that time consuming.Yes, harder than opening a can but so much better! The history was interesting, too. Thanks for this -- I may give it a try!

    RispondiElimina
    Risposte
    1. Jeanie
      Thank you for gracing my Blog today Dearie, you always make my day a bit brighter!
      Yes, give it a try and let me know :)
      I pray your week is a blessed one ༺♡✿♡༻

      Elimina
  6. What a lovely post. Thank you for sharing.

    RispondiElimina
    Risposte
    1. R's Rue
      Thank you for taking the time to comment and for your kind words, dear friend, I'm so glad you enjoyed it!
      May your days to come be blessed with Joy ❥

      Elimina
  7. I so agree that they use to take their time and do things right back then, today everything seems rushed, how quick can we get things done instead of trying to do them correctly.
    Good for you trying it out, and yes I would have to add some ice cubes to it :)

    RispondiElimina
    Risposte
    1. Conniecrafter
      today we all choose the shorter way to do everything, since we try to do as many things as possible!
      If you have the time, try it and add some ice cubes, it will refresh you even more.
      Thanking you for being always so supportive,
      I'm sending hugs and ever much love to you ღ❀ღ

      Elimina
  8. Overnight to make lemonade, i would imagine it would be very delicious indeed.

    RispondiElimina
    Risposte
    1. messymimi
      I hope the result won't disappoint you and you'll able to sip a wondderfully tasty drink 'coming from the past'!
      *ஐ* Sending hugs and more hugs to you *ஐ*

      Elimina
  9. I sometimes think we need to take the time...I know when I make my grandmother's poundcake (only one loaf) I beat it by hand, and for some reason or other it simply rises more and tastes better!!! Perhaps it is the thoughts from our minds that pass through our fingers to the batter or the steeping lemons, so carefully sliced---so thin. Just a thought? Sandi

    RispondiElimina
    Risposte
    1. Sandi
      I know that mine is something like an obsession for everything ancient, but as for recipes, those dating back to old times give us something more, I'm sure of that, I've arrived to this conclusion such a lot of times!
      Even when I make bread - during the Summer we use the wood oven we have outside, under the canopy where the Wysteria hangs, and I follow my grand-father recipe, which was already old when he was a boy... it has nothing to do with that we buy at the baker's.
      But I've tried to do it cooking the loaf in the electric oven... also this 'new' way of cooking doesn't allow me to reach the result I hoped!
      You have to do everything according to old instructions.
      I'm so glad you liked the article, Dearie,
      enjoy yourself and may your day be filled with Joy and smiles ✿⊱╮

      Elimina
  10. Now everything has to be done immediately. The old ways often are far better than the way we do things now. Wonderful.

    Thank you for joining the Awww Mondays Blog Hop.

    Have a fabulous Awww Monday and week, Daniela. ♥

    RispondiElimina
    Risposte
    1. Sandee
      The words you start your comment with tell me that you're really a wise woman, Dearest One!
      Thanking you for your delightful and gratifying presence here,
      I'm sending love and my dearest hug to you •♥••♥•

      Elimina
  11. Risposte
    1. Rajani Rehana
      I thank you wholeheartedly!
      In the hope to meet you again,
      I'm sending you all my best •ღ❤ღ•

      Elimina
  12. La pazienza, certo, ma soprattutto la dedizione a rendere preziosa la quotidianità, anche con una limonata così dolce, e così appagante... elisir di pace interiore cullandoci nel passato
    Grazie, Daniela, per le meraviglie che ci proponi!
    Franca

    RispondiElimina
    Risposte
    1. Franca
      Grazie a te per la dolcezza con cui sempre ti proponi e per la grazia con cui esponi i tuoi pensieri...sei davvero un'amica preziosa!
      Ti abbraccio forte ❀≼♥≽❀

      Elimina
  13. ...lemonade is such a refreshing drink o a warm summer day, but I never thought of its history. Thanks Daniela for sharing, I hope that yoou are enjoying your week.

    RispondiElimina
    Risposte
    1. Tom
      I hope you too are enjoying a serene week, dear friend of mine, it's always a joy to me to welcome you here and to read your nice words of appreciation, thank you!
      May your day be filled with gladness ⊰✽*Ƹ̴Ӂ̴Ʒ*✽⊱

      Elimina
  14. Love the vintage images you shared!

    RispondiElimina
    Risposte
    1. Michele Morin
      It's always a privilege to welcome you here, sweet friend, I'm so glad to read that you loved the images of this post of mine!
      May the sun of Joy always shine for you ಌ❀ಌ

      Elimina
  15. Interesting. I've heard that lemonade is good for hydration.

    RispondiElimina
    Risposte
    1. Linda
      Yes, you're right, since the acid of lemon stimulates salivation, making you feel hydrated. I read that American settlers used to cool off with vinegar and water, and so did also farmers here in Italy when they worked in the fields during the hottest days of the year.
      It was easier for them to find vinegar that's acid too, that is it produces the same effect on thirst.
      Thank you Dearie for having given me the chance to deepen this aspect of the topic of the article I wrote!
      Have a wonderful fun-filled remainder of your week ✿*✿

      Elimina
  16. What a wonderful refreshing drink. Your researcxh here is impeccable. I admore you so much and I love reading these posts. Thank you so much. Have a wodnerfulr est of the week. HUGS to you across the ocean

    RispondiElimina
    Risposte
    1. My Tata's Cottage
      I try to do my best for my affectionate readers and friends, darling friend, thank you for appreciating the work behind what I write, you truly bless my day and make my heart sing!
      May the remainder of your week too be filled with many little things which to feel joy for ♥•*´¨`*•♥


      Elimina

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