Recipe no. 547 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 244.
Ingredients
- muscat grapes
- brandy
- cinnamon
- sugar
Preparation
- Preparing the grapesTake well-ripened muscat grapes and strip them off the bunch.
- Crushing and strainingCrush the grapes well and pass them through a sieve.
- InfusingFor a litre of this juice, put a litre of brandy, a cinnamon stick and half a kilo of sugar in pieces soaked in cold water into a jar. Let infuse about a fortnight.
- Filtering and bottlingPass the ratafia through a cloth, pour into well-corked bottles and take down to the cellar.
Reboul's text
Take well-ripened muscat grapes, strip them off the bunch and, after crushing them well, pass through a sieve. For a litre of this juice add a litre of brandy, a cinnamon stick and half a kilo of sugar in pieces soaked in cold water. Put the whole into a jar and let infuse about a fortnight. Then pass through a cloth, put into well-corked bottles and take down to the cellar.
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 | muscat grapes |
| desgrana | strip |
| escagassa | crushed |
| sedas | sieve |
| jus | juice |
| aigo-ardènt | brandy |
| sucre | sugar |
| enfusa | infuse |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 547, page 244. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.