Title: Lemon or Orange Suckets (Scottish Elizabethan)
Categories: British Medieval Jam Sauce
Yield: 6 Servings

		** British Measurements **
3	lg	Lemon or oranges
1	pt	Cold water
14	oz	Granulated sugar
2	tb	Rose-water

Halve the lemons or oranges and squeeze out the juice, reserving it for some other use. Cut into quarters and scrape out any remaining pulp. Place the rinds in a saucepan with the water and boil for 30 minutes, changing the water three times during this boiling time to remove any bitter taste. The rinds should be very tender.

Place the sugar, rose-water and 3/4 pint of the water from the last boiling in another saucepan. Heat very gently until all the sugar is dissolved, then bring to the boil. After draining any remaining liquor from the rinds, add them to the syrup and simmer until they are translucent and the syrup is as thick as thin honey. Spoon into warm sterilised jars and cover as for jam. Store until required. Serve with ice-cream, yoghurt or whipped cream.

Makes about 6 servings. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

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ORIGINAL RECIPE::

To make sucade of peeles of Lemmons (dated from 1584 AD)

"First take off your peeles by quarters and seeth them in faire water, from three quartes to three pintes, then take them out, and put to as much more water, and seeth them likewise, and doo againe, till the water wherein they are sodden have no bitterness at all of the peeles, then you are ready, now prepare a Sirop the same liquor ... one pint of rosewater, and for every quart of liquor one half pound of sugar; seethe them againe together on a soft fire of coles till the sugar bee incorporated with the liquor, then put in your peeles, let them seeth softly till you percieve that your sirop is as thicke as like hony. Put them in a pot of stone."

From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä

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