Recipe no. 510 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 231.
Reboul's text
Marmalades are made in two ways, which we shall explain below; either may be applied indifferently to all sorts of fruit.
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 |
|---|---|
| marmelado | marmalade |
| fru | fruits |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 510, page 231. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.