Recipe no. 527 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 237.
Reboul's text
527. Raisiné
A jam that should not be scorned is raisiné. The famous Parmentier praised it in his time. It has, however, fallen out of favour in country households, but quite wrongly. It is no doubt the very low price of sugar and the diseases of the vine in the South of France that have thus dethroned it, for it is not so long ago that in every household jam was made with grape syrup.
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 |
|---|---|
| counfituro | jam |
| sirop | grape syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 527, page 237. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.