Recipe no. 503 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 229.
Ingredients
- pippin apples
- sugar
- water
Preparation
- Prepare the applesPeel and cut the apples into 2 or 4 pieces according to their size.
- Prepare the syrupPut 500 g of sugar and half a litre of water into a fairly wide and not too high-sided saucepan.
- Cook the syrupBring the syrup to a boil.
- Cook the applesThrow the apples into the syrup and let them cook very gently, turning them over.
- Watch the cookingTake care that the syrup does not cook too strongly, otherwise the apples would fall apart.
Reboul's text
Peel and cut into 2 or 4 pieces, according to size, a few pippin apples. Put into a fairly wide and not too high-sided saucepan 500 grams of sugar with half a litre of water; bring to a boil, throw the apples in and let them cook very gently, turning them over. Take care above all that the syrup does not cook too strongly, otherwise the apples would fall apart.
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 |
|---|---|
| poumo | apples |
| sucre | sugar |
| aigo | water |
| casseirolo | saucepan |
| bouie | boil |
| couire | cook |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 503, page 229. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.