Recipe no. 567 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 250.
Ingredients
- green anise seeds
- vanilla
- cinnamon
- 80-degree alcohol
- 38-degree syrup
Preparation
- Put in the bottlePut 250 grams of green anise seeds in a bottle with half a vanilla pod and a sprig of cinnamon.
- Add the alcoholAdd a litre of 80-degree alcohol and let infuse 2 or 3 days.
- Filter and sweetenFilter to mix with half a litre of 38-degree syrup.
Reboul's text
Put 250 grams of green anise seeds in a bottle, with half a vanilla pod and a sprig of cinnamon; add a litre of 80-degree alcohol; let infuse 2 or 3 days and filter to mix with half a litre of 38-degree syrup.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| grano | seed |
| anis | anise |
| cofo | pod |
| vaniho | vanilla |
| alcol | alcohol |
| enfusa | to infuse |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 567, page 250. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.