Recipe no. 539 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 241.
Ingredients
- quinces
- water
- caster sugar
Preparation
- Preparing and cooking the quincesWipe the well-ripened quinces, cut them into quarters and put them into a basin with very little water. Cover and let cook until tender.
- SievingPass the cooked quinces through a horsehair sieve.
- Adding the sugarFor each kilo of puree obtained, add a kilo of caster sugar.
- Cooking and workingPut the whole back into the basin, set on the heat and work with a spatula without stopping, for half an hour.
- Testing and unmouldingTake a spoonful of the paste with a spatula and shake it. If it comes away in a single mass, it is sufficiently cooked. Pour into moulds to cool, then unmould and cut into pieces of various shapes.
Reboul's text
Take well-ripened quinces, wipe them, cut them into quarters and put them into a basin with very little water; cover and let cook until tender. Then pass through a horsehair sieve. For each kilo of puree obtained, add a kilo of caster sugar; put the whole back into the basin, set on the heat and work with a spatula without stopping. Half an hour of cooking is needed. Take a spoonful of this paste with a spatula and shake it; if the paste is sufficiently cooked, it will come away in a single mass. Then pour into moulds to cool; unmould afterward to cut into pieces of various shapes.
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 |
|---|---|
| coudoun | quinces |
| couire | cook |
| sedas | sieve |
| purèio | puree |
| sucre | sugar |
| espatulo | spatula |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 539, page 241. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.