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Wednesday, January 23, 2013

CIDRADA WITH RECIPE FOR CANDIED CITRON PEELS


"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

Ingredients[1]

½ c citron zest[2]
3/4  c sugar

Preparation

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.
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[1] Pine nuts can be added. The combination of them with citron peels was common.
[2] As this is rather difficult to find other citrus fruits may be used such as lemons or oranges. 

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