Recipe no. 549 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 244.
Ingredients
- peach-stone kernels
- apricot-stone kernels
- brandy
- sugar
- water
Preparation
- Preparing the kernelsTake 150 grams of peach- and apricot-stone kernels, scald them and remove the skin.
- PoundingPound the kernels in a mortar.
- InfusingPut the pounded kernels into a jar with 2 litres of brandy. Let infuse 7 or 8 days, covered.
- Preparing the syrupPut 500 grams of sugar into a basin, moisten with half a litre of water and bring to a boil for 2 minutes.
Reboul's text
Take 150 grams of peach- and apricot-stone kernels, scald them and remove the skin. Pound them in a mortar and then put them into a jar with 2 litres of brandy. Let infuse 7 or 8 days, covered. Put 500 grams of sugar into a basin, moisten with half a litre of water and bring to a boil for 2 minutes.
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 |
|---|---|
| aubricot | apricots |
| esbouienta | scald |
| mourtié | mortar |
| aigo-ardènt | brandy |
| sucre | sugar |
| bouie | boil |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 549, page 244. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.