Recipe no. 449 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 207.
Ingredients
- Butter, 250 grams
- Eggs, 6
- Smyrna and Corinth raisins, 250 grams
- Citron peel, 50 grams
- Flour, 250 grams
- Rum, a glass
Preparation
- Preparing the butter mixturePut into a bowl 250 grams of lightly softened butter; work it with the spoon to make it creamy; mix in 6 eggs one after another; add 250 grams of Smyrna and Corinth raisins, 50 grams of citron peel cut into small dice and finally 250 grams of flour and a glass of rum.
- Pouring into the dariole mouldsOnce everything is well mixed, pour this mixture into small dariole moulds or large timbale moulds, putting around the moulds, on the inside and extending a few centimetres above the rim, a buttered band of paper cut into points at the top.
- Baking in a gentle ovenBake in a gentle oven, especially the large moulds.
Reboul's text
Put into a bowl 250 grams of lightly softened butter; work it with the spoon to make it creamy; mix in 6 eggs one after another; add 250 grams of Smyrna and Corinth raisins, 50 grams of citron peel cut into small dice and finally 250 grams of flour and a glass of rum.
Once everything is well mixed, pour this mixture into small dariole moulds or large timbale moulds, putting around the moulds, on the inside and extending a few centimetres above the rim, a buttered band of paper cut into points at the top.
Bake in a gentle oven, especially the large moulds.
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 |
|---|---|
| burre | butter |
| iòu | eggs |
| rasin | raisins |
| farino | flour |
| roum | rum |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 449, page 207. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.