[Sca-cooks] Panforte

[V O]

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 

these and the rind is candied to make the citron that we see in recipes for 
fruitcake and such.  


So what do you all know citron to be?  And could the citron in the period 
recipes possibly 'BE' candied melon rind instead of the citrus fruit?  
 
Just wondering.
 
Mirianna

 
>>>Subject: Re: [Sca-cooks] Panforte


How about candied citron?

Master B<<<<