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Provençal recipe

Rum jelly

Recipe no. 473 Reboul, 1909 Pastry

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Recipe no. 473 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 217.

Ingredients

Preparation

  1. Replacing with rumAs for the kirsch jelly, putting in its place the same amount of rum.

Reboul's text

As for the kirsch jelly, putting in its place the same amount of rum.

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.

ProvençalEnglish
geladojelly
roumrum

Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 473, page 217. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.