Chapter XXI · Ices and Sherbets · No. 2761
2761—Apricot Ice
Take one pint of fresh apricot purée, one pint of syrup, and the juice of two lemons. The strength of the preparation should measure 18° or 19° (saccharometer).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2761, p. 793. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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