Recipe no. 566 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 250.
Ingredients
- roasted cacao
- vanilla
- 80-degree alcohol
- 38-degree syrup
Preparation
- Put in the jarPut 250 grams of roasted cacao in a jar with a vanilla pod and a litre of 80-degree alcohol.
- InfuseCork and let infuse 15 days.
- Filter and sweetenFilter, then mix with half a litre of 38-degree syrup.
Reboul's text
Take 250 grams of roasted cacao and put it in a jar, with a vanilla pod and 1 litre of 80-degree alcohol; cork and let infuse 15 days. Then filter and 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 |
|---|---|
| cacau | cacao |
| cofo | pod |
| vaniho | vanilla |
| alcol | alcohol |
| enfusa | to infuse |
| mescla | to mix |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 566, page 250. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.