Chapter XXI · Ices and Sherbets · No. 2763
2763—Banana Ice
Set one pint of pounded banana pulp to macerate for two hours in one pint of Maraschino-flavoured syrup. Add the juice of three lemons, and rub through a sieve. This preparation should measure from 20° to 21°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2763, p. 793. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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