Recipe no. 554 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 246.
Ingredients
- water
- sugar
- jasmine flowers
- brandy
Preparation
- Preparing the syrupPrepare a syrup with a litre of water and 500 grams of sugar. Set it on the heat and, as soon as it comes to a boil, throw in 200 grams of well-sorted jasmine flowers.
- Infusing the syrupCover the basin, move it aside and let infuse 10 minutes.
- Adding the brandyPour it into a flask or a stoneware jug, add a litre of brandy and let infuse 15 to 20 days.
- Filtering and bottlingFilter and bottle.
Reboul's text
Prepare a syrup with a litre of water and 500 grams of sugar; set it on the heat and, as soon as it comes to a boil, throw in 200 grams of well-sorted jasmine flowers; cover the basin; move it aside and let infuse 10 minutes. Then pour it into a flask or a stoneware jug, add a litre of brandy and let infuse 15 to 20 days. Then filter 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 |
|---|---|
| sirop | syrup |
| jaussemin | jasmine |
| aigo-ardènt | brandy |
| boui | boiling |
| enfusa | infuse |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 554, page 246. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.