Recipe no. 512 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 231.
Ingredients
- apricots
- sugar
Preparation
- Prepare the apricotsTake 1 kg of well-ripened apricots.
- Remove the stonesRemove the stones.
- SievePass through a sieve.
- Add the sugarFor 1 kg of apricot puree, put 3/4 kg of caster sugar.
- CookWork over the heat with a wooden spatula for about half an hour.
- Cooking testTaking some of this marmalade between the thumb and forefinger, it should stick to the fingers.
Reboul's text
Take a kilo of well-ripened apricots, remove the stones and pass through a sieve. For a kilo of apricot puree, put 3/4 kilo of caster sugar; work over the heat with a wooden spatula for about half an hour.
When taking some of this marmalade between the thumb and forefinger, it should stick to the fingers.
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 |
|---|---|
| aubricot | apricots |
| sedas | sieve |
| purèio | puree |
| sucre | sugar |
| espatulo | spatula |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 512, page 231. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.