Recipe no. 528 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 237.
Ingredients
- grapes
Preparation
- Pressing the grapesPress the grapes well and pass them through a sieve to obtain the must or juice.
- Cooking the mustSet the must on the heat and bring to a boil, stirring with a large spoon, until it has acquired a certain consistency.
- Testing the cookingPour a spoonful onto a plate and let it cool. It should turn into a fruit jelly.
- PottingTransfer the raisiné into glass or stoneware jars and seal with parchment once fully cold. Store in a dry place.
Reboul's text
528. Simple raisiné
Take well-ripened grapes, press them well and pass them through a sieve; you will thus obtain about ten litres of must, or juice. Set on the heat and bring to a boil, stirring with a large spoon, until it has acquired a certain consistency. You will know it is cooked when, pouring a spoonful onto a plate and letting it cool, it turns into a fruit jelly.
Then transfer it into glass or stoneware jars and seal with parchment once fully cold. Store in a dry place.
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 |
|---|---|
| rasin | grapes |
| moust | must |
| suc | juice |
| gelado | jelly |
| pergamin | parchment |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 528, page 237. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.