Recipe no. 606 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 265.
Ingredients
- milk
- sugar
Preparation
- Reducing the milkReduce the milk to three quarters of its volume.
- Adding the sugarAdd last 100 grams of sugar for each litre that has been reduced.
- Cooling and canningSet aside to cool. Put into cans.
- Cooking in the water bathOnce soldered, give two hours of boiling in the water bath.
Reboul's text
Reduce the milk to three quarters of its volume; add last 100 grams of sugar for each litre that has been reduced. Then set it aside to cool. Put into cans, and once soldered give two hours of boiling in the water bath.
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 |
|---|---|
| la | milk |
| sucre | sugar |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 606, page 265. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.