Recipe no. 511 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 231.
Ingredients
- pippin apples
- water
- sugar
Preparation
- Prepare the applesCut into quarters, without peeling, 6 fine pippin apples.
- First cookingPut into a saucepan with a glass of water, bring to a boil, cover and let cook 15 to 20 minutes.
- Check the cookingThe apples must fall apart.
- SieveThrow onto a sieve and pass through.
- Prepare the syrupMelt 500 g of sugar with a glass of water in a saucepan.
- Boil the syrupBring to a boil until, taking some of this syrup between the thumb and forefinger and drawing them apart, it offers resistance (the syrup should form a sticky thread).
- MixThrow the puree into the syrup.
- CookWork it about ten minutes over the heat.
- TransferTransfer it afterwards.
Reboul's text
Cut into quarters, without peeling, 6 fine pippin apples, put them into a saucepan with a glass of water; bring to a boil, cover the saucepan and let cook a quarter of an hour to 20 minutes; they must then fall apart; throw them onto a sieve and pass them through. Melt in a saucepan 500 grams of sugar with a glass of water, bring to a boil until, taking some of this syrup between the thumb and forefinger and drawing them apart, it offers resistance; the syrup should form a sticky thread. Then throw the puree in, work it about ten minutes over the heat and transfer it.
This method will serve as a model for pipped fruits, such as quinces, pears, etc. The following method should be used as a basis for stone fruits such as plums, peaches, etc.
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 |
|---|---|
| poumo | apples |
| sucre | sugar |
| aigo | water |
| casseirolo | saucepan |
| bouie | boil |
| sedas | sieve |
| sirop | syrup |
| purèio | puree |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 511, page 231. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.