Recipe no. 564 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 250.
Ingredients
- orange zests
- cinnamon
- mace
- 80-degree alcohol
- 38-degree syrup
Preparation
- Put in the jarPut in a jar the zests of 7 or 8 oranges, a crushed stick of cinnamon and a little mace.
- Add the alcoholAdd a litre and a half of 80-degree alcohol, cork and keep at a gentle temperature for about 15 days.
- Filter and sweetenFilter, then mix with a litre of 38-degree syrup.
Reboul's text
Put in a jar the zests of 7 or 8 oranges, a crushed stick of cinnamon and a little mace. Add a litre and a half of 80-degree alcohol, cork and keep at a gentle temperature for about 15 days. Then filter and mix with a litre of 38-degree syrup.
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 |
|---|---|
| zèsto | zest |
| arange | orange |
| alcol | alcohol |
| brigaia | to crush |
| mescla | to mix |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 564, page 250. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.