Recipe no. 486 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 222.
Ingredients
- Caster sugar, 100 grams
- Whole eggs, 2
- Grated lemon zest or other flavouring
- Flour, 100 grams
Preparation
- Preparing the waffle batterPut 100 grams of caster sugar into a bowl with 2 whole eggs and a grated lemon zest or any other flavouring; mix well; then add 100 grams of flour without working it too much. You should have a batter that is not too thick.
- Cooking in the waffle ironButter a waffle iron after heating it well; put in the middle about a walnut's worth of this batter, close the iron, set it on the heat and turn it on both sides so that the waffles cook evenly. When they are a good colour, take them out of the mould.
Reboul's text
Put 100 grams of caster sugar into a bowl with 2 whole eggs and a grated lemon zest or any other flavouring; mix well; then add 100 grams of flour without working it too much. You should have a batter that is not too thick.
Butter a waffle iron after heating it well; put in the middle about a walnut's worth of this batter, close the iron, set it on the heat and turn it on both sides so that the waffles cook evenly. When they are a good colour, take them out of the mould.
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 |
|---|---|
| sucre | sugar |
| iòu | eggs |
| farino | flour |
| past | batter |
| fèrri | waffle iron |
| burre | butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 486, page 222. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.