Recipe no. 453 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 209.
Ingredients
- Icing sugar
- Impalpable caster sugar
- Water
- Flavouring of choice
Preparation
- Introducing the uncooked fondant icingIn many cases, and especially when pressed for time, this icing can replace the previous one; its preparation is very simple and requires less practice.
- Working the icing sugarPut into a saucepan a few spoonfuls of icing sugar, or simply impalpable caster sugar. Work it with the spoon with a few drops of the preferred flavouring, just enough of it to obtain a barely flowing paste; warm it over the heat, and after covering the cake to be iced with it, pass it two minutes at the mouth of the oven to firm up this icing.
Reboul's text
In many cases, and especially when pressed for time, this icing can replace the previous one; its preparation is very simple and requires less practice.
Put into a saucepan a few spoonfuls of icing sugar, or simply impalpable caster sugar. Work it with the spoon with a few drops of the preferred flavouring, just enough of it to obtain a barely flowing paste; warm it over the heat, and after covering the cake to be iced with it, pass it two minutes at the mouth of the oven to firm up this icing.
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 | caster sugar |
| casseirolo | saucepan |
| cuié | spoon |
| poumpo | cake |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 453, page 209. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.