Recipe no. 643 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 274.
Ingredients
- peach
- sugar
Preparation
- Prepare the peachesPeel and cut in two or in four. Pack into tins or jars.
- Cook in a water bathCover with a syrup at 28 degrees. Have them sealed and give 10 minutes of boiling in a water bath.
Reboul's text
The yellow peach is the one best suited to preserving.
Peeled and cut in two or in four, pack them into tins or jars, covered with a syrup at 28 degrees.
Have them sealed, and give 10 minutes of boiling in a water bath.
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 |
|---|---|
| pecat | peach |
| sirop | syrup |
| boui | boiling |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 643, page 274. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.