Recipe no. 489 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 223.
Ingredients
- Egg whites, 2
- Caster sugar, 200 grams
Preparation
- Preparing the royal icingPut into a small bowl 2 egg whites and 200 grams of caster sugar; work a few minutes with a wooden spoon, and you obtain a smooth, flowing paste. This paste is spread in a thin layer over the objects to be iced.
Reboul's text
Put into a small bowl 2 egg whites and 200 grams of caster sugar; work a few minutes with a wooden spoon, and you obtain a smooth, flowing paste. This paste is spread in a thin layer over the objects to be iced.
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 |
| cuié | wooden spoon |
| past | paste |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 489, page 223. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.