Cotignac

This recipe is from my great grandmother’s kitchen, who herself got it from her own great grandmother, which would bring this recipe’s date of origin to between 1695 and 1725. It is typical of all preserves made before the Renaissance, and comes from the French province of Poitou. If you replace the honey with sugar, the mixture, once fully cooked, will be stiff enough to be poured into a square 84-inch nonstick cake pan and, when completely cooled, turned over and cut into cubes. Dusted wi