Recipe no. 536 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 240.
Ingredients
- quinces
- sugar
Preparation
- Preparing the quincesTake very ripe quinces, wipe them and grate them down to the pips.
- MaceratingLet macerate a few hours.
- Extracting the juicePress the pulp in a cloth to squeeze out all the juice.
- Cooking the syrupFor half a litre of juice, add a kilo of sugar. Let it melt and then set on the heat to cook for a quarter of an hour. The syrup should read about 32 degrees.
Reboul's text
536. Quince syrup
Take very ripe quinces, wipe them and grate them down to the pips; let macerate a few hours. Press the pulp in a cloth to squeeze out all the juice. For half a litre of juice, a kilo of sugar is needed. Let it melt and then set on the heat to cook for a quarter of an hour. The syrup should read about 32 degrees.
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 |
|---|---|
| coudoun | quinces |
| sucre | sugar |
| pataioun | cloth |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 536, page 240. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.