Recipe no. 640 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 273.
Ingredients
- strawberry
- sugar
Preparation
- Prepare the strawberriesChoose strawberries freshly picked, not too ripe and free of soil. Put them into bottles.
- Pour the syrup and cookCover with a very concentrated syrup at 35 degrees. Cork, tie and put into a pot covered with cold water.
- Cook gentlyBring to a boil then draw slightly off the heat to keep a very gentle boil for 2 minutes at most. Take the pot off the heat and do not remove the bottles until they are completely cooled.
Reboul's text
The strawberries must be freshly picked, chosen not too ripe, and above all free of soil. Put into bottles, cover them with a very concentrated syrup: about 35 degrees. Cork, tie, and put into a pot, covered with cold water.
Bring to a boil, and as soon as it starts, draw it a little to one side to let it keep at a very gentle boil for 2 minutes at most.
Then take the pot off the heat, and do not remove the bottles until they are completely cooled.
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 |
|---|---|
| frago | strawberry |
| sirop | syrup |
| oulo | pot |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 640, page 273. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.