Recipe no. 551 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 245.
Ingredients
- orange blossoms
- brandy
- water
- sugar
Preparation
- Preparing the blossomsPick over half a kilo of orange blossoms.
- InfusingPut the blossoms to infuse in a jar with 2 litres of brandy, a litre of water and 500 grams of sugar. Leave, covered, for twenty-four hours.
- Filtering and bottlingPass through a straining bag and bottle.
Reboul's text
Pick over half a kilo of orange blossoms; put them to infuse in a jar with 2 litres of brandy, a litre of water and 500 grams of sugar; leave thus, covered, for twenty-four hours. Pass through a straining bag 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 |
|---|---|
| mauno | orange blossoms |
| peluca | pick over |
| aigo-ardènt | brandy |
| aigo | water |
| sucre | sugar |
| enfusa | infuse |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 551, page 245. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.