Recipe no. 545 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 243.
Ingredients
- black cherries
- sugar
- alcohol
- cinnamon
Preparation
- Preparing the cherriesTake fine black cherries and remove the stalks and stones.
- Preparing the stonesCrush half the stones in a mortar.
- Mixing and restingPut the crushed stones with the well-crushed cherries into a stoneware pot. Let rest until the next day.
- Extracting the juicePour the whole onto a sieve set over an earthenware dish to let the juice drain.
- InfusingFor a litre of this juice, add 300 grams of sugar, a litre of 30-degree alcohol and a cinnamon stick. Let infuse 8 days in a stoneware jug.
- FinishingRack the ratafia off clear and bottle.
Reboul's text
Take fine black cherries, remove the stalks and stones. Crush half the stones in a mortar and put them with the well-crushed cherries into a stoneware pot; leave thus until the next day. Then pour the whole onto a sieve set over an earthenware dish. For a litre of this juice add 300 grams of sugar, a litre of 30-degree alcohol and a cinnamon stick; let infuse 8 days in a stoneware jug. Then rack off clear and bottle.
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 |
|---|---|
| mourtié | mortar |
| sedas | sieve |
| jus | juice |
| sucre | sugar |
| alcol | alcohol |
| enfusa | infuse |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 545, page 243. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.