Recipe no. 533 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 239.
Ingredients
- redcurrants
- sugar
Preparation
- Cooking the redcurrantsPut 1 kg of redcurrants into a basin, crush them and set on the heat. Cook 10 minutes.
- Extracting the juicePour the whole onto a sieve covered with a cloth and set over an earthenware dish. Let it drain well without pressing.
- Cooking the jellyUse the same weight of sugar as fruit juice and finish as in the previous recipe.
Reboul's text
533. Another method
Put a kilo of redcurrants into a basin; crush them, set on the heat, cook 10 minutes and pour the whole onto a sieve covered with a cloth and set over an earthenware dish; let it drain well without pressing. Use the same weight of sugar as fruit juice and finish as in the previous recipe.
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 |
|---|---|
| grousello | redcurrants |
| sucre | sugar |
| sedas | sieve |
| tian | earthenware dish |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 533, page 239. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.