SC - teaching technique - nonmember submission

[LrdRas@aol.com]

And it came to pass on 19 Jun 00,, that Elaine Koogler wrote:

> I did something similar recently for a feast, only I used walnuts.  The
> recipe came from Scully's Early French Cookery, and was called "Confiture
> de Noiz" as follows:

There are quite a few nut confections in the Mediterranean corpus.  
There are candied pine nuts, hazelnuts, and almonds, and possibly 
pistachio.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net