|"Buddha's hand" citron...|
Photo from Joel Abroad
diacitrón 1. candied citron peel; 2. a 14th C electuary preserved in cider used against the plague. See costrada. [Castro. Alimentación. 1996:298; Gázquez. Cocina. 2002:248; and [Ruíz/Brey. 1965:1335b:206]
CANDIED CITRON PEELS ADAPTED FROM PLATINA, p. 42 (BOOK 3) ON CANDIED PINE NUTS
½ c citron zest
3/4 c sugar
Heat a frying pan. Add sugar. Stir constantly until it carmelizes. Add citron zest. Shape the pieces with a spoon. Remove from heat and place on a non-stick surface. When cool enough, make cylinders by rolling them between two hands. Note: one must be very fast as the sugar cools quickly. Sometimes it is necessary to reheat the peel and sugar until all the peels are carmelized in cylinder shapes.
|Candied Citron Zest|
Photo by: Lord-Williams
This was a first and a last course at medieval meals.