Recipe no. 645 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 274.
Ingredients
- strawberry
- sugar
Preparation
- Extract the pureeTake well ripened strawberries. Put them into a sieve and press through to leave only the seeds.
- Bottle and prepare for cookingPut the puree into fairly strong champagne bottles. Cork well and tie. Put the bottles into a pot surrounded with straw or hay.
- Cook at a boilFill with cold water and set on the heat. When the water begins to boil, draw it a little to one side so that it continues gently for an hour.
- PreserveTake the pot off the heat and remove the bottles only once they are completely cold. Take down to the cellar for winter.
Reboul's text
Take well ripened strawberries, put them into a sieve and press them through so that only the seeds remain.
Put the puree obtained into fairly strong bottles. Champagne bottles are suited to this use; cork well and tie; put the bottles into a pot, surrounded with straw or hay; fill with cold water and set on the heat.
When the water begins to boil, draw it a little to one side so that it continues gently for an hour; then take the pot off the heat and remove the bottles only once they are completely cold. Take down to the cellar for use in winter.
One can in this way make all kinds of fruit purees, such as raspberries, apricots, etc., for use whenever the season for them has passed. These purees are perfectly suited to ices; they are sweetened at the time of use.
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 |
|---|---|
| frago | strawberry |
| sedas | sieve |
| grano | seeds |
| purèio | puree |
| champagno | champagne |
| oulo | pot |
| paio | straw |
| fen | hay |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 645, page 274. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.