Recipe no. 534 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 239.
Ingredients
- redcurrants
- sugar
Preparation
- Crushing the redcurrantsCrush the redcurrants in an earthenware dish or a mortar.
- Extracting the juicePut them into a cloth and under the press to squeeze out all the juice.
- Cooking the syrupPut this juice into a basin. For a litre of juice, add 1 1/2 kilo of sugar. Bring to a boil and skim carefully.
- FinishingWhen the syrup reads 32 degrees on the syrup gauge, take it off and let it cool. Then bottle it, cork it well and store it in a cool place.
Reboul's text
534. Redcurrant syrup
Crush your redcurrants in an earthenware dish or a mortar. Then put them into a cloth and under the press to squeeze out all the juice. Put this juice into a basin; for a litre of juice 1 1/2 kilo of sugar is needed. Bring to a boil, skim carefully, and, when the syrup reads 32 degrees on the syrup gauge, take it off and let it cool; then bottle it, cork it well and store it in a cool place.
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 |
|---|---|
| grousello | redcurrants |
| sucre | sugar |
| tian | earthenware dish |
| mourtié | mortar |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 534, page 239. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.