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This is an old revision of this page, as edited by Godsy (talk | contribs)at17:51, 17 August 2015 (remove noinclude preservation of ref, moving to talk page). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
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See also: Confit

Aconfiture is any fruit jam, marmalade, paste, sweetmeet, or fruit stewed in thick syrup.[1][2][3] Confit, the root of the word, comes from the French word confire which means literally "to preserve";[4][5]aconfit being any type of food that is cooked slowly over a long period of time as a method of preservation.[4]

See also

References

 
Look up confiture or confit in Wiktionary, the free dictionary.
  1. ^ Pines, Derek A. (1996). International Dictionary of Food and Cooking. Confiture: Summersdale Publishers Ltd. ISBN 1873475632.
  • ^ Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Confiture: Fitzroy Dearborn Publishers. p. 138. ISBN 1579580572.
  • ^ Senn, Charles Herman (1898). Senn's Culinary Encyclopædia. Confiture: Spottiswoode and Co. p. 32. ISBN 1444686631.
  • ^ a b McMeel, Noel (2013). Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love. Orange-Onion Confit: Running Press of the Perseus Books Group. p. 44. ISBN 0762445750.
  • ^ Skeat, Walter William (1923). Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale. Macmiillan and Co. p. 222. ISBN 1330317475.
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    ●This page was last edited on 17 August 2015, at 17:51 (UTC).
    ●This version of the page has been revised. Besides normal editing, the reason for revision may have been that this version contains factual inaccuracies, vandalism, or material not compatible with the Creative Commons Attribution-ShareAlike License.


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