Recipe no. 557 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 246.
Ingredients
- brown sugar
- water
- marshmallow root
Preparation
- Preparing the brown sugarCook half a kilo of brown sugar with 2 glasses of water.
- Preparing the marshmallow waterCook in half a litre of water 500 grams of chopped marshmallow root; after scraping and washing it, let it boil until the water sticks to the fingers.
- Extracting the juicePut it then into a napkin, which you twist with all your strength to extract as much juice as possible.
- Resting and decantingLet it stand an hour and decant.
- Finishing the syrupPour it into the brown sugar and bring to a boil until the syrup reads 32 degrees.
Reboul's text
Cook half a kilo of brown sugar with 2 glasses of water, then mix it with a marshmallow-root water made this way: cook in half a litre of water 500 grams of chopped marshmallow root; after scraping and washing it, let it boil until the water sticks to the fingers.
Then put it into a napkin, which you twist with all your strength to extract as much juice as possible from it.
Let it stand an hour and decant.
Pour it into the brown sugar and bring to a boil until the syrup reads 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 |
|---|---|
| sirop | syrup |
| bouie | boil |
| chapla | chop |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 557, page 246. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.