Recipe no. 530 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 238.
Ingredients
- quinces
- water
- sugar
Preparation
- Preparing the quincesWipe the down off the quinces and cut them into quarters without peeling or coring.
- Cooking the quincesMoisten, covered, with water and let cook until the quinces are tender.
- Extracting the juicePour the whole onto a cloth stretched over a sieve set over an earthenware dish. Put the juice back into a basin.
- Cooking the jellyFor a litre of juice, add 750 grams of sugar. Bring to a boil and skim from time to time. The boiling must not be too brisk; in an hour the jelly should be ready.
- PottingPour a spoonful onto a plate to test the cooking. Pour into glass jars previously warmed. As soon as cold, cover with a round of white paper dipped in alcohol.
Reboul's text
530. Quince jelly
Wipe the down off the quinces and cut them into quarters, without peeling or coring them; moisten, covered, with water and let cook. When they are tender, pour the whole onto a cloth stretched over a sieve set over an earthenware dish. Put the juice back into a basin. For a litre of juice 750 grams of sugar are needed; bring to a boil and skim from time to time. The boiling, without being slow, must not be too brisk either; in an hour your jelly should be ready.
To make sure, it is enough to pour a spoonful onto a plate and let it cool. Pour into glass jars previously warmed. As soon as it is cold, cover it with a round of white paper dipped in alcohol. The flesh of the quinces can be used to make marmalade.
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 |
|---|---|
| coudoun | quinces |
| sucre | sugar |
| sedas | sieve |
| tian | earthenware dish |
| gelado | jelly |
| papié | white paper |
| alcol | alcohol |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 530, page 238. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.