FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
FAGOTS
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is possibly derived from the Greek phakelos-a bundle, which would thus plainly indicate that the word should be spelled with one "g" only, not with two, as is generally done in culinary literature. At one time it was customary for the cook to speak of a fagot of parsley, a fagot of herbs, and so on.
