Recipe no. 570 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 251.
Ingredients
- quinces
- alcohol
- sugar
Preparation
- Grate and pressGrate 5 to 6 quinces wiped well, then press the pulp obtained.
- Alcohol and sugarFor a litre of juice, add half a litre of alcohol and half a kilo of sugar.
- Dissolve and filterLet dissolve and filter a month later.
Reboul's text
Grate 5 to 6 quinces that you will have wiped well; press the pulp obtained thoroughly. If you have a litre of juice, add half a litre of alcohol and half a kilo of sugar. Let dissolve and filter a month later.
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 |
|---|---|
| coudoun | quince |
| eissuga | to wipe |
| esquicha | to press |
| poupo | pulp |
| jus | juice |
| alcol | alcohol |
| sucre | sugar |
| foundre | to dissolve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 570, page 251. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.