Recipe no. 513 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 231.
Ingredients
- strawberries
- sugar
Preparation
- Sieve the strawberriesPass 500 g of strawberries through a sieve.
- Prepare the syrupCook 500 g of sugar as stated for apple marmalade.
- MixThrow the strawberry puree in.
- CookCook another ten minutes.
- Cooking testCarry out the test given for apricot marmalade to make sure of the cooking (thumb-and-forefinger test).
- TransferTransfer it afterwards.
Reboul's text
Pass 500 grams of strawberries through a sieve. Cook 500 grams of sugar as stated for apple marmalade, throw the strawberry puree in; cook another ten minutes, then carry out the test given for apricot marmalade to make sure of its cooking, and transfer it.
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 |
|---|---|
| frago | strawberries |
| sedas | sieve |
| sucre | sugar |
| purèio | puree |
| marmelado | marmalade |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 513, page 231. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.