Chapter XXI · Ices and Sherbets · No. 2762
2762—Pine-apple Ice
Set to macerate for two hours one pint of grated or pounded skinned pine-apple in one pint of syrup. Rub the whole through a sieve, add the juice of one lemon and a few drops of Kirsch, and test the preparation, which should measure from 18° to 20°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2762, p. 793. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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