Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Coated urea Another disadvantage has to do with the relatively large particle size of sulfur-coated urea fertilizers, which makes their use on closely mown surfaces like putting greens impractical. However, more recently, materials with smaller particle sizes have been developed, permitting the use of sulfur-coated ureas on putting greens. Polymer-coated urea, also called plastic-coated urea, or PCU, fertilizers can permit a more precise rate of nitrogen release than sulfur-coated urea products. It's possible to produce polymer-coated products where the nitrogen release can be delayed for 10 months after application. The primary disadvantage of polymer-coated urea products is their relatively high cost compared