Recipe no. 506 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 230.
Ingredients
- oranges
- sugar
- water
Preparation
- Prepare the orangesPeel the oranges and separate the segments without breaking them.
- Prepare the syrupMelt 500 g of sugar with a glass of water in a saucepan.
- Bring to a boilBring the syrup to a boil.
- Add the orangesThrow the orange segments into the boiling syrup.
- Cook coveredMove to the side of the heat and let stand, covered, without boiling, for about half an hour.
Reboul's text
After peeling them, separate the segments without breaking them.
Melt 500 grams of sugar with a glass of water in a saucepan, bring to a boil and throw your orange segments in. Move to the side of the heat and let stand, covered, without boiling, for about half an hour.
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 |
|---|---|
| arange | oranges |
| trancho | segments |
| sucre | sugar |
| aigo | water |
| casseirolo | saucepan |
| bouie | boil |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 506, page 230. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.