Recipe no. 519 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 233.
Ingredients
- redcurrants
- sugar
- water
Preparation
- PreparationTake 1 kg of redcurrants, strip and wash.
- SyrupPut 1 kg of crushed loaf sugar into a basin and moisten with one or 2 glasses of water. Let melt.
- CookingSet the basin on the heat and boil for 2 minutes. Throw the redcurrants in and let cook a quarter of an hour.
- StirringStir with a skimmer, which must be of copper, to avoid turning the colour of the redcurrants a purplish shade.
- PottingTransfer into glass jars.
Reboul's text
Take a kilo of stripped and washed redcurrants. Put a kilo of crushed loaf sugar into a basin, moisten with one or 2 glasses of water; when the sugar is melted, set the basin on the heat, boil for 2 minutes and throw the redcurrants in. Let cook a quarter of an hour, stirring with a skimmer, which must be of copper, otherwise it would turn the colour of the redcurrants a purplish shade. Then transfer.
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 |
|---|---|
| grousello | redcurrants |
| sucre | sugar |
| escumadouiro | skimmer |
| counfituro | jam |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 519, page 233. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.