SC - Pigs for Pennsic.

[Angie Malone]

Brighid,

I was told about this recipe many years ago and have been looking for it
ever since.  Thank you, thank you, thank you!

Elaina

On Mon, 3 May 1999, Robin Carroll-Mann wrote:

> I was browsing through one of my Spanish cookbooks, looking for 
> something else entirely, when I came across a recipe for a citron-potato 
> conserve.  In view of past discussions, I thought it might interest some 
> of the gentles here.  
> 
> Source: "Libro del Arte de Cozina" (Spanish, 1599); translation mine
> 
> CIDRA Y PATATA -- Citron and Potato
> 
> The citron must be mature, make it into four quarters, and remove the 
> sourness, and peel it, and then grate it, and cast it in to cook, and 
> having brought it to boil two or three times, set it aside, and let it cool, 
> and then wash it in tepid water, and cast it in a hair sieve, and wash it in 
> cold waters, until it is not bitter, and leave it until it drains very well.  The 
> potatoes must be large, and washed, and cast them in to cook, and 
> when they are tender, peel them, and pass them through a clarifying 
> hair sieve, and then weigh it, and combine it with the citron, and mix it 
> all well, and have in a boiler clarified sugar, and instantly, [it being] 
> thick, cast it in, and set it to cook on a fire of coals, which should be 
> mild, and let it cook, and stir it constantly with one hand, so that it 
> doesn't stick, and when the bottom of the boiler becomes white, it is 
> cooked: cast in a little orange-blossom water, and a little musk, and set 
> it aside, and beat it a while until it cools, and then cast it in the box, 
> and have it five or six days in the sun, and then keep it.  The quantity 
> must be, to two pounds of sugar, one and a quarter of potato, and one 
> of citron.
> 
> Brighid
> 
> 
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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