Recipe no. 578 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 255.
Ingredients
- sugar
- water
- pineapple
- lemon
- kirsch
- rum
Preparation
- Syrup and juicePrepare a syrup as for strawberry ice, pound the pineapple and strain through a sieve, mix equal quantities.
- AcidifyAdd the juice of the lemon.
- FreezePour into the churn as the previous ones.
- GarnishMix in pineapple dice macerated in kirsch or rum.
Reboul's text
Prepare a syrup as for strawberry ice, mix into it the same quantity of pineapple juice. This juice is obtained by pounding the pineapple and then straining it through a sieve. Add the juice of a lemon and freeze as the previous ones. Then mix in about 200 grams of pineapple cut into small dice, macerated in kirsch or 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.
| Provençal | English |
|---|---|
| sirop | syrup |
| ananas | pineapple |
| citroun | lemon |
| glaçarello | ice-cream churn |
| roum | rum |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 578, page 255. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.