Recipe no. 577 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 254.
Ingredients
- sugar
- water
- apricots
- peaches
- melon
- lemon
Preparation
- Syrup and fruitPrepare a syrup and add the fruit purée to it in proportion, check that the mixture marks 18 to 20 degrees on the syrup gauge.
- FreezePour into the churn.
Reboul's text
Same preparation as above. Add to the syrup the required proportions of the purée of these fruits; the mixture should mark 18 to 20 degrees on the syrup gauge.
One may add to these ices a small glass of kirsch, rum or other liqueur, but this last and according to the guests' taste.
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 |
|---|---|
| sucre | sugar |
| sirop | syrup |
| aubricot | apricots |
| meloun | melon |
| purèio | purée |
| glaçarello | ice-cream churn |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 577, page 254. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.