[Sca-cooks] Panforte
yaini0625 at yahoo.com
yaini0625 at yahoo.com
Mon Jan 31 12:46:28 PST 2011
Thank you for solving a mystery. I saw the Buddha's Fingers at the local Whole Foods. I was wondering what they were used for. They are that old?
Aelina
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-----Original Message-----
From: Johnna Holloway <johnnae at mac.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Mon, 31 Jan 2011 15:39:29
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Panforte
Citron is citron. They look like rather large lemons these days or at
least the ones I have seen in the US anyway. (The fingered variety are
called Buddha's hands or fingers.) The bigger (really big) greenish
citrus fruits tend to be pomelos or pummelos.
http://www.bristol.ac.uk/centenary/look/cabinet/citron.html
Where are these cookbooks from and are they substituting watermelon
because
citron was hard to get?
One doesn't see citron often in the markets today and it's still
highly seasonal and expensive if you can find it at all. ($6-$7 per
fruit.) I would not be at surprised to find 19th and 20th century
recipes that went for a local easily obtainable fruit instead of the
expensive hard to get citrons.
Johnnae
On Jan 31, 2011, at 3:07 PM, V O wrote:
> 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
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