Recipe no. 575 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 254.
Ingredients
- sugar
- water
- strawberries
- lemon
- whipped cream
Preparation
- PreparationFollow the preceding recipe until fully set.
- Add creamGently fold in a few spoonfuls of whipped cream without working it further.
Reboul's text
Same recipe and method as above, adding at the end, once the ice has fully set, a few spoonfuls of whipped cream, but after this addition it must no longer be worked, as it would soften.
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 |
| frago | strawberries |
| citroun | lemon |
| glaçarello | ice-cream churn |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 575, page 254. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.