Recipe no. 535 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 240.
Ingredients
- raspberries
- water
Preparation
- Cooking the raspberriesCrush 2 kg of raspberries in a basin, add half a litre of water and cook about ten minutes.
- Extracting the juicePass this juice through a cloth stretched over a sieve resting on an earthenware dish. Let it drain well without pressing.
- FinishingFinish as for redcurrant syrup.
Reboul's text
535. Raspberry syrup
Crush 2 kilos of raspberries in a basin, add half a litre of water and cook about ten minutes. Then pass this juice through a cloth stretched over a sieve resting on an earthenware dish; let it drain well without pressing and finish as for redcurrant syrup.
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 |
|---|---|
| framboueso | raspberries |
| aigo | water |
| sedas | sieve |
| tian | earthenware dish |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 535, page 240. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.