Recipe no. 607 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 266.
Ingredients
- cream
Preparation
- Canning rawPut the cream raw into cans or bottles.
- Corking and cookingCork well and pass for two hours at the boil in the water bath.
Reboul's text
The cream is put raw into cans or bottles, and, well corked, it is passed for 2 hours at the boil.
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 |
|---|---|
| crèmo | cream |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 607, page 266. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.