Recipe no. 579 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 255.
Ingredients
- syrup
- lemons
- zests
Preparation
- PreparePrepare a litre of 20-degree syrup, squeeze the juice of 5 lemons, infuse the zests one hour in the mixture.
- FreezePour into the churn as before.
Reboul's text
A litre of 20-degree syrup, the juice of 5 fine lemons, zests infused one hour in this mixture.
Freeze as above.
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 |
| citroun | lemon |
| zèsto | zest |
| glaçarello | ice-cream churn |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 579, page 255. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.