[Sca-cooks] Panforte is candied citron

[Susanne Mayer]

 Citron are the green ones that where candied are the Cedro (italian)  or citronat citron: Citrus medica, VERY thick peel and no "flesh to speak of lots of seeds and GREEN after beeing candied (I had the fortune to find some fresh ones from Calabria and done the candieing after Culpepper) they do taste different than normal lemons  . Watermelon seems like a substitute to me.

snipet from wikipedia:

Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra thick peel

http://en.wikipedia.org/wiki/Succade

Katharina, wading through her backlog

> Message: 1
> Date: Mon, 31 Jan 2011 12:07:52 -0800 (PST)
> From: V O <voztemp at yahoo.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Panforte
> Message-ID: <590530.45252.qm at web110813.mail.gq1.yahoo.com>
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> 
> In?recently?looking through some of the old (1800's and early 1900's) cook books 
> that I 
> 
> have, in them, citron is candied watermelon rind.??This was very interesting as 
> I always thought "citron" was a big fruit like a grapefruit, found in the 
> Mediterranean, with a really thick dense pith and rind.? I have seen pictures of