Chapter XXI · Ices and Sherbets · No. 2767
Built upon: No. 2766Strawberry Ice
2767—Raspberry Ice
Proceed as for No. 2766, Strawberry Ice, and use the same quantities.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2767, p. 793. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →