Recipe no. 598 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 263.
Ingredients
- spinach
Preparation
- Preparing the spinachSort well, wash and blanch. Refresh.
- Passing through the sievePass through a sieve after squeezing out the moisture.
- Canning and cookingFill the cans and, once these are soldered, pass them for two hours at the boil.
Reboul's text
Well sorted, washed and blanched, refresh them, pass them through a sieve after squeezing out the moisture. Fill the cans with it, and, once these are soldered, pass them 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 |
|---|---|
| espinarc | spinach |
| sedas | sieve |
| bagnun | moisture |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 598, page 263. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.