Recipe no. 532 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 239.
Ingredients
- redcurrants
- sugar
Preparation
- Crushing the redcurrantsCrush 1 kg of redcurrants in an earthenware dish.
- Extracting the juicePress out the juice and pass it through a cloth or a fine sieve.
- Cooking the jellyAdd to this juice its own weight in sugar, let it melt and set on the stove. As soon as the boil sets in, skim and let cook half an hour.
- PottingTransfer the jelly into jars.
Reboul's text
Take a kilo of redcurrants, which you crush in an earthenware dish; press out the juice, which you pass through a cloth or a fine sieve. Add to this juice its own weight in sugar, let it melt and set on the stove. As soon as the boil sets in, skim, let cook half an hour and transfer.
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 |
|---|---|
| grousello | redcurrants |
| sucre | sugar |
| tian | earthenware dish |
| sedas | sieve |
| gelado | jelly |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 532, page 239. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.