[Sca-cooks] Oranges from Isabella

Terry Decker t.d.decker at worldnet.att.net
Sat Mar 29 17:20:58 PDT 2008

Interesting, Cassell's shows "die Limone" and "die Zitrone" as citron or 
lemon, "su:sse Limone" as lime, "saure Limone" as lemon, and "Limone, 
Limelle,  Limette, and Zitronelle" all being used for lime at some point.


>As for preserved/salted lemons, they are called for in a few
>SCA-period Arabic-language recipes.

Rumpolt also calls for salted lemon "gesaltzenen Limonien" in recipes.

Modernly "Limonien" means lime, and "Zitrone" means lemon.  There are also 
mentions of "Zitron" and "Cytronen", but there are many more mentions of 
Limonien than Zitron.  I think that Limonien means lemon and zitron means 
citron, but it's not entirely clear.

There also seems to be a difference between sweet lemons and sour ones. 
"Saur Limonien" could mean lime.

One menu has these subtleties, with an apparent visible difference between 
"Limonien" and "Sour Limonien".
Cytronen von Mandeln gemacht.
Limonien von Mandeln gemacht.
Pomerantzen von Mandeln gemacht.
Saur Limonien von Mandeln gemacht.

And another menu:
Eyngemachte grüne saur Limonien.
Eyngemachte Cytronen.

"Pomerantzen" are Seville oranges, and are mentioned quite often too.

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