Recipe no. 636 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 272.
Ingredients
- apricot
Preparation
- Pass the pulp through a sievePass the apricot pulp through a sieve.
- Pack into tins and preservePut the puree into tins with no addition whatsoever, seal and give 2 hours of boiling.
Reboul's text
The pulp is passed through a sieve, and put into tins with no addition whatsoever. The tins, once sealed, are then given 2 hours of boiling.
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 |
|---|---|
| marmelado | marmalade |
| poupo | pulp |
| sedas | sieve |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 636, page 272. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.