Syrup of Lemon

“Take lemon after peeling its outer skin, press it and take a ratl of juice and as much sugar. Cook it until it takes the form of a syrup. Its advantages are for the heat ofbile; it cuts the thirst and binds the bowels.”

If you want some Gnocchi, take some fresh cheese and mash it, then take some flour and mix it with egg yolks as in making magliacci. Put a pot full of water on the fire and, when it begins to boil, put the mixture in a dish and drop into the pot with a ladle. And when they are cooked, place them on dishes and sprinkle with plenty of grated cheese.

NICCOLO'S RECIPE
Makes about 6 servings

Boil together equal measures of sugar and EITHER fresh or bottled lemon juice. Fresh will be the better. Cook until reduced and thickens to syrup consistency. Dilute to taste and serve chilled or warm.  I dilute at least 1 part syrup to 8 parts water.
 

ORIGINAL TEXT & TRANSLATION
“An Anonymous Andalusian Cookbook of the 13th Century”, Chapter One: on Drinks
Translated by Charles Perry as found in Cariadoc’s Cookery Book collection.
Also found on internet at http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm