[Sca-cooks] Re: Candied Lemon Peel

[Elaine Koogler]

My dearest Countess Alys Katherine,
Could you send me a copy as well?  Thanks!

Kiri

Elise Fleming wrote:

>Jadwiga wrote:
> 
>  
>
>>Someone asked me "aren't candied lemon peels supposed to be dry?" And I
>>thought about it, and the fact that they are referred to as a 'sucket',
>>and eaten with 'sucket forks' and thought, wouldn't it be more usual for
>>them to be somewhat sticky, if you have to eat it with a fork?
>>    
>>
>
>Johnnae and I seem to disagree on what "dry" means.  She makes a peel that
>has sugar crystals on it and the peel is _dry_, no moisture.  Mine lacks
>the sugar crystals.  The peel itself is moist, sometimes requiring a roll
>in sugar to de-sticky-fy it.  I use Dawson's 1597 recipe which also has a
>long soak/cook period as you mentioned with Le Menagier, but it uses sugar
>rather than honey.  There are some cooked peel recipes (one in honey and
>spices comes to mind) that one keeps in the syrup.  That would require the
>use of a sucket fork.
> 
>Jadwiga, I'll send you my worked-out version of Dawson via private e-mail
>since it's really long and may well have been posted here some years ago.  
>
>Alys Katharine
>
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