FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
NANTZ
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a name commonly used in England during the 18th century for French brandy, because during that period large quantities of brandy were shipped from the port of Nantes on the River Loire.