Recipe no. 540 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 241.
Preparation
- Cross-referenceFollow exactly the same method as for quince paste (recipe 539).
Reboul's text
Proceed in every respect as for quince paste.
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 |
|---|---|
| past | paste |
| poumo | apples |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 540, page 241. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.