|Little orbs of sunshine|
Out came the Edmond's Cookbook for a recipe for Lemon Honey. For New Zealanders the Edmond's Cookbook is like a bible. First produced in 1908 as a marketing tool for Edmond's Baking Powder it is still the most popular cook book in the country. The recipes are simple, wholesome, and good for families. To date it has sold 3 million copies and I doubt there would be many households that don't have a copy stashed in amongst their fancy, expensive recipe books. I have had my copy since I was first married and it is dirty, tattered, splashed and worn but I still love it. I have bought later editions but they have left out key recipes so I always head back to this one. I hasten to add I can't claim all responsibility for its condition, my three sons all used it to whip up breakfast, snacks and biscuits. Well that's my story and I'm sticking to it!
First off, Lemon Honey and this is the recipe from the Edmonds Cookbook. Tried and true, reliable and yummy.
Lemon honey can be used in tarts, on toast or scones, drizzled over ice cream, in an Eton Mess, on crumpets, or as a filling for meringues. It is so good.
Clean scrubbed lemons
Any spices you would like to add. I usually add a cinnamon stick some pepper corns and a bay leaf.
A sterilised jar with a good seal.
Sprinkle 2 tablespoons of salt in the bottom of the jar.
Cut the lemons lengthwise into quarters being careful not to cut right to the bottom so that the lemon is still held together
Sprinkle 1 tablespoon of salt into the centre of each lemon
Squeeze and squash each lemon into the jar
Top the jar with lemon juice to ensure the lemons are completely covered by juice
Sprinkle 2 more tablespoons of salt over the top
Seal the jar.
Leave in a cool place for a few days, tipping it upside down and shaking a little each day. Then store in the fridge but remember to give it a shake every few days. They should be ready to use in 3 weeks and will last up to 10 months.
|It was a satisfying afternoon in the kitchen|