[Sca-cooks] Panforte

[Susan Fox]

A melon is really not the same as a citron.  The rind is the valued part 
of the citron and I can see where you find it similar, once candied.   
If you want to substitute it, go ahead but you might want to find 
documentation on citron as well, just to cover your... melon.

Also:  I have nine two-cup containers, call it approximately 8 pounds of 
chopped candied citron which I dearly want to get rid of.  Good 
jewel-like color, like peridots, but not much in the way of flavor.  
This might actually be an advantage.   I don't remember who wanted to 
make the panforte in the first place, but do you want me to ship it to you?

Cheers,
Selene

On 1/31/2011 12:07 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
>
>
>>>> Subject: Re: [Sca-cooks] Panforte
>
> How about candied citron?
>
> Master B<<<<
>
>
>
>
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