Chapter XXI · Ices and Sherbets · No. 2766
2766—Strawberry Ice
Mix one pint of strawberry purée with one pint of syrup, and add thereto the juice of two oranges and of two lemons. Or pound two lbs. of strawberries with one lb. of powdered sugar; add the juice of oranges and lemons as above; rub the whole through a sieve, and add the necessary amount of filtered water to bring the preparation to 16°or 18°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2766, p. 793. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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