remove one category
|
per MOS:SINGLE
|
||
(37 intermediate revisions by 16 users not shown) | |||
Line 1: | Line 1: | ||
{{Infobox food |
|||
⚫ | |||
| name = Confiture |
|||
⚫ | |||
| image = Confiture-sureau (cropped).JPG |
|||
{{see also|Confit}} |
|||
| image_size = |
|||
| image_alt = |
|||
| caption = Elderberry confiture (jam) |
|||
| alternate_name = |
|||
| type = Jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup |
|||
| course = |
|||
| country = |
|||
| region = |
|||
| national_cuisine = |
|||
| creator = <!-- or | creators = --> |
|||
| year = |
|||
| mintime = |
|||
| maxtime = |
|||
| served = |
|||
| main_ingredient = Fruit |
|||
| minor_ingredient = |
|||
| variations = |
|||
| serving_size = 100 g |
|||
| calories = |
|||
| calories_ref = |
|||
| protein = |
|||
| fat = |
|||
| carbohydrate = |
|||
| glycemic_index = |
|||
| similar_dish = |
|||
| other = |
|||
}} |
|||
⚫ | |||
⚫ |
A '''confiture''' is any fruit jam, marmalade, paste, |
||
⚫ | |||
⚫ | A '''confiture''' is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.<ref name="ICD">{{cite book | url=https://books.google.com/books?id=9Vv0CQAAQBAJ | title=International Dictionary of Food and Cooking | publisher=Summersdale Publishers Ltd. | author=Pines, Derek A. | year=1996 | at=Confiture | isbn=1873475632}}</ref><ref name="IDoFaC">{{cite book | url=https://books.google.com/books?id=fnveo8cyxKkC | title=International Dictionary of Food and Cooking | publisher=Fitzroy Dearborn Publishers | author=Sinclair, Charles G. | year=1998 | at=p. 138, Confiture | isbn=1579580572}}</ref><ref name="Senn">{{cite book | url=https://archive.org/details/culinaryencyclo00senngoog | title=Senn's Culinary Encyclopædia | publisher=Spottiswoode and Co. | author=Senn, Charles Herman | year=1898 | at=p. 32, Confiture | isbn=1444686631}}</ref> Confit, the root of the word, comes from the French word ''confire'', which literally means 'preserved';<ref name="IP">{{cite book | url=https://books.google.com/books?id=3RsgAQAAQBAJ | title=Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love | publisher=Running Press of the Perseus Books Group | author=McMeel, Noel | year=2013 | at=p. 44, Orange-Onion Confit | isbn=978-0762445752}}</ref><ref name="Chaucer">{{cite book | url=https://books.google.com/books?id=Bts-AAAAYAAJ | title=Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale | publisher=Macmiillan and Co. | author=Skeat, Walter William | authorlink=Walter William Skeat | year=1923 | pages=222 | isbn=1330317475}}</ref> a [[confit]] being any type of food that is cooked slowly over a long period of time as a method of preservation.<ref name="IP" /> |
||
https://books.google.com/books?id=nt-I_os1sGIC |
|||
<gallery caption="" widths="200px" heights="150px" class="center"> |
|||
⚫ | |||
File:Bassine à confiture.JPG|A copper bowl for cooking confiture |
|||
</gallery> |
|||
==See also== |
|||
{{portal|Food}} |
|||
*[[Fruit preserves]] – fruits combined with sugar readied in a manner appropriate for long-term storage |
|||
*[[Konfyt]] – South African [[jam]] |
|||
*[[spoon sweets]] - Fruits candied in a syrupy glaze, offered in Greece as a gesture of hospitality. |
|||
*[[varenye]] - Russian preserves made with whole fruits or large fruit pieces. |
|||
*[[slatko]] - A whole-fruit preserve in Eastern European cuisine. |
|||
* [[List of spreads]] |
|||
⚫ | |||
{{wiktionary|confiture|confit}} |
|||
{{reflist}} |
{{reflist}} |
||
<noinclude> |
|||
⚫ | |||
[[Category:Condiments]] |
[[Category:Condiments]] |
||
[[Category:Culinary |
[[Category:Culinary terminology]] |
||
[[Category:Food ingredients]] |
[[Category:Food ingredients]] |
||
[[Category:Food preservation]] |
[[Category:Food preservation]] |
||
[[Category:French cuisine]] |
[[Category:French cuisine]] |
||
[[Category:Spreads (food)]] |
[[Category:Spreads (food)]] |
||
[[Category:Preserved fruit]] |
|||
</noinclude> |
|||
⚫ |
Aconfiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.[1][2][3] Confit, the root of the word, comes from the French word confire, which literally means 'preserved';[4][5]aconfit being any type of food that is cooked slowly over a long period of time as a method of preservation.[4]
This condiment-related article is a stub. You can help Wikipedia by expanding it. |