Recipe no. 646 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 275.
Ingredients
- salt
Preparation
- Prepare the brineBoil spring water with a tenth of its weight of sea salt, that is 10 litres of water for one kilo of salt. Let cool before use.
Reboul's text
Salt water, or brine, for preserving vegetables, is prepared by boiling spring water with a tenth of its weight of sea salt, that is 10 litres of water for one kilo of salt.
It is then left to cool before use.
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 |
|---|---|
| aigo | water |
| sau | salt |
| aigo-sau | brine |
| liéume | vegetable |
| font | spring |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 646, page 275. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.