Recipe no. 637 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 272.
Ingredients
- greengage
- sugar
Preparation
- Prick the greengages and fill the tinsChoose firm, barely ripe plums, prick with pins to prevent them from peeling under heat. Pack into tins.
- Cover with syrup and cookCover with a syrup at 28 degrees, seal and give 4 minutes of boiling.
Reboul's text
Choose firm, barely ripe plums; prick them with pins. These pricks have the effect, as we said above, of preventing the fruit from peeling on contact with heat. The plum, more than any other fruit, needs this precaution. Pack them into tins, and, covered with a syrup at 28 degrees, then sealed, give them 4 minutes of boiling.
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 |
|---|---|
| rèino-glaudo | greengage |
| pruno | plum |
| sirop | syrup |
| sucre | sugar |
| boui | boiling |
| calour | heat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 637, page 272. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.