Re: Danny Wier's PIE (was Re: Vocab #5)

Lars Henrik Mathiesen wrote:
 (I wrote:)
>> > Preserved orange/lemon (i.e. citron) or freshly grated? or doesn't
>> > matter?
>
>Hmm, according to m-w.com, citron is the word for a (tropical) species
>of citrus fruit, and for its preserved rind used in baking. Is it now
>a trade name for a orange/lemon peel mix?
>
Hmm, well, I don't know. Here in the US it's hard to tell what it's made
from..... chemicals, quite likely.  I don't like it, and wouldn't use it,
which is why I asked.  Just from the name and bitter flavor, I always
assumed it was orange rind.  My grandmother used to make a "wine jelly" for
Thanksgiving and Christmas dinners; it was full of citron, and nobody really
liked it, but it was Traditional......

It's quite possible that originally ~authentically, citron comes from a
tropical or Mediterranean variety (Jake Schneider's _esrog_? in a later
post) that may or may not grow in the US, or which may go under a different
name here.