Recipe no. 471 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 217.
Ingredients
- Orange
- Lemon juice (optional)
Preparation
- Replacing with orangeProceed exactly as for the lemon jelly, replacing it with orange. However, when the oranges are very sweet, the addition of a lemon juice gives this jelly a touch of acidity that is by no means unpleasant.
Reboul's text
Proceed exactly as for the lemon jelly, replacing it with orange. However, when the oranges are very sweet, the addition of a lemon juice gives this jelly a touch of acidity that is by no means unpleasant.
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 |
|---|---|
| arange | orange |
| citroun | lemon |
| gelado | jelly |
| sucre | sugar |
| eigrun | acidity |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 471, page 217. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.