Chapter XXI · Ices and Sherbets · No. 2765
2765—Lemon Ice
Set the zests of three lemon peels to infuse for three hours in one pint of cold syrup. Add the juice of four lemons and of two oranges, and strain the whole. The preparation should measure 22°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2765, p. 793. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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