Recipe no. 474 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 217.
Ingredients
- Fruit (apricots, other delicate fruit)
- Syrup
- Gelatine leaves, 12
- Lemon juice
- Egg whites
- Kirsch
Preparation
- Cooking the fruit in syrupFor fruit jellies the fruit must be cooked in advance in a more or less strong syrup, depending on how delicate it is; for example, apricots need a more concentrated syrup. Once cooked, drain them on a sieve.
- Preparing and flavouring the jellyTheir syrup should be sweetened enough to register about 28 degrees on the syrup gauge. Mix into this syrup 12 gelatine leaves washed per litre, the juice of a lemon when the fruit lacks acidity, the egg whites, and finish as for the lemon jelly, adding in last a small glass of kirsch.
Reboul's text
For fruit jellies the fruit must be cooked in advance in a more or less strong syrup, depending on how delicate it is; for example, apricots need a more concentrated syrup. Once cooked, drain them on a sieve.
Their syrup should be sweetened enough to register about 28 degrees on the syrup gauge. Mix into this syrup 12 gelatine leaves washed per litre, the juice of a lemon when the fruit lacks acidity, the egg whites, and finish as for the lemon jelly, adding in last a small glass of kirsch.
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 |
|---|---|
| fru | fruit |
| sirop | syrup |
| aubricot | apricots |
| sedas | sieve |
| jalarèio | gelatine |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 474, page 217. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.