Recipe no. 574 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 254.
Ingredients
- sugar
- water
- strawberry purée
- lemon
Preparation
- SyrupMelt the sugar in the water, bring to a boil for 2 minutes, let cool.
- Fruit mixtureAdd the strawberry purée and the lemon juice.
- FreezePour into the churn, proceeding exactly as in the preceding article.
Reboul's text
Melt 500 grams of sugar in half a litre of water; boil 2 minutes and let cool. Then add half a litre of wild strawberry purée, squeeze in the juice of a lemon and freeze in the churn, proceeding exactly as in the preceding article.
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 |
| aigo | water |
| frago | strawberries |
| citroun | lemon |
| glaçarello | ice-cream churn |
| purèio | purée |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 574, page 254. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.