Recipe no. 521 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 234.
Ingredients
- cherries
- sugar
- water
- alcohol
- paper
Preparation
- PreparationTake 1 kg of black, well-ripened cherries and remove the stones.
- SyrupPut 3/4 kg of sugar in pieces and moisten with half a litre of water. Let melt.
- CookingSet the basin on the heat and let boil a quarter of an hour. Throw the cherries in and let cook 3/4 of an hour at least.
- CheckingLet a spoonful cool on a plate and take some between 2 fingers to check the cooking.
- PottingTransfer into glass jars and let cool.
- SealingCover with rounds of paper dipped in alcohol and store in a cool place.
Reboul's text
Take a kilo of black, well-ripened cherries, from which you will have removed the stones.
Put 3/4 kilo of sugar in pieces, moisten with half a litre of water, let melt, then set the basin on the heat; let it boil a quarter of an hour and throw the cherries in; let cook 3/4 of an hour at least.
Let a spoonful cool on a plate and take some between 2 fingers to judge whether it is well cooked. Transfer into glass jars, let cool, cover with rounds of paper dipped in alcohol and store in a cool place.
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 | cherries |
| sucre | sugar |
| aigo | water |
| couiesoun | cooking |
| alcol | alcohol |
| counfituro | jam |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 521, page 234. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.