Recipe no. 603 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 265.
Ingredients
- green pea
- water
- salt
Preparation
- Shelling and blanchingThe green peas, freshly picked and shelled, are plunged into boiling water, giving them two or three minutes of cooking only.
- Refreshing and drainingRefresh afterwards and drain.
- CanningPut into cans or bottles with a few spoonfuls of water with Vichy salt added.
- Cooking in the water bathGive two hours of boiling in the water bath.
Reboul's text
Green peas, freshly picked and shelled, are plunged into boiling water, giving them two or three minutes of cooking only. Refreshed afterwards and drained, put them into cans or bottles with a few spoonfuls of water with Vichy salt added.
Give 2 hours of boiling in the 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 |
|---|---|
| pese | green pea |
| aigo | water |
| sau | salt |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 603, page 265. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.