Recipe no. 673 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 284.
Ingredients
- beetroot
- water
- salt
- vinegar
Preparation
- Cook the beetrootBake the beetroots in the oven or boil them in plenty of lightly salted water.
- Put into a jarPeel, put into a jar and pour boiling vinegar over them.
Reboul's text
The beetroots are baked in the oven or boiled in plenty of lightly salted water; then peeled and put into a jar, it is enough to pour boiling vinegar over them.
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 |
|---|---|
| four | oven |
| aigo | water |
| sau | salt |
| vinaigre | vinegar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 673, page 284. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.