Recipe no. 537 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 240.
Ingredients
- pippin apples
- water
- sugar
Preparation
- Preparing the applesTake well-ripened pippin apples and cut them into quarters.
- Cooking the applesPut them into a basin with water just covering them. Cover the basin and let cook a quarter of an hour or twenty minutes.
- Extracting the juicePour the whole onto a fine sieve set over an earthenware dish. Put this juice into a basin.
- Cooking the syrupFor a litre of juice, add a kilo of sugar. Let it melt and cook 20 minutes, skimming. The syrup should read 32 degrees.
Reboul's text
537. Apple syrup
Take well-ripened pippin apples; cut them into quarters and put them into a basin with water just covering them. Cover the basin and let cook a quarter of an hour or twenty minutes. Pour the whole onto a fine sieve set over an earthenware dish; then put this juice into a basin. For a litre of juice a kilo of sugar is needed; let it melt and cook 20 minutes, skimming. The syrup should read 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 |
|---|---|
| aigo | water |
| sucre | sugar |
| sedas | sieve |
| tian | earthenware dish |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 537, page 240. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.