Recipe no. 515 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 232.
Preparation
- Cross-referenceFollow the same procedure as for apricot jam (recipe 514).
Reboul's text
Proceed, for the proportions and cooking method, as for apricot jam.
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 |
|---|---|
| rèino-glaudo | greengage |
| counfituro | jam |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 515, page 232. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.