Recipe no. 538 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 240.
Ingredients
- apricots
- water
- sugar
Preparation
- Preparing the apricotsTake well-ripened apricots and remove the stones. Crack a few of them to take out the kernel, to put with the apricots.
- Cooking the apricotsPut these into a basin with water just covering them. Let cook about twenty minutes.
- Extracting the juicePour the whole onto a sieve resting on an earthenware dish, to collect the juice.
- Cooking the syrupFor a litre of juice, add a kilo of sugar. Melt it and let cook a quarter of an hour.
- BottlingLet cool before bottling.
Reboul's text
538. Apricot syrup
Take well-ripened apricots and remove the stones; crack a few of them to take out the kernel, to put with the apricots. Put these into a basin with water just covering them. Let cook about twenty minutes; then pour the whole onto a sieve resting on an earthenware dish, to collect the juice. For a litre of juice a kilo of sugar is needed; melt it and let cook a quarter of an hour. Then let cool before bottling.
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 |
| aigo | water |
| sucre | sugar |
| sedas | sieve |
| tian | earthenware dish |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 538, page 240. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.