Dragee
See also: Dragee (homonymy)
The dragee is a Confiserie generally consisted of an hard core coated with sugar. The dragees are traditionally offered at the time of baptisms, of marriages or communions.
History
The origins of the dragee are varied.
In ancient Greece, the word tragema means “delicacy”, and indicates a met been used for the end of the meal, as a dessert. One finds of them also traces at the time Roman (towards 170 before J.C), since Julius Dragatus, confectioner of the family of Fabius, would have invented it for the baptism of the son of a Roman Patricien.
The dragee would also have as an ancestor a delicacy called diagragum , manufactured with the Moyen-âge starting from the Sève of a tree of Asia Mineure.
In France, she is invented in 1220 by a Apothicaire of the city of Verdun, which seeks a means of facilitating the conservation and the transport of the Amande S that he uses. It has then the idea to coat them with sugar and honey hardened with cooking. This one quickly becomes a delicacy, “a spice of mouth”, in particular required for its healing virtues. Good for the breath and digestion, it is especially considered to fight sterility, from where its presence on the French tables with each family event: marriages, baptisms, communions, etc
She is appreciated at the court of Louis XIV, and it is the family of Médicis which introduces it into large the courses of Europe.
At the 18th century, the dragee can take the form of Graine S or Fruit S coated with small dry Confiture S.
Dragee in the literature
- Bertie Hooked witch of the universe of Harry Potter specialized in the manufacture of magic dragees
See too
- List of the regional specialities of confectionery and chocolate factory
External bonds
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