Recipe no. 639 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 273.
Ingredients
- cherry
- sugar
Preparation
- Prepare the fruitChoose ripe but firm cherries, freshly picked. Cut the stem at 2 cm from the fruit.
- Cook in a water bathPut into jars or bottles in preference to tins, cover with syrup at 28 degrees, cork well and tie. Give 4 minutes of boiling in a water bath.
Reboul's text
They must be chosen ripe but firm, that is to say freshly picked; cut the stem at 2 centimetres from the fruit, and put them into jars or bottles in preference to tins, for we have already noted that colour is spoiled by contact with metal.
Covered with syrup at 28 degrees, and the bottles well corked and tied, give 4 minutes of boiling in a water bath.
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 |
|---|---|
| cerieso | cherry |
| sirop | syrup |
| boui | boiling |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 639, page 273. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.