Chapter XXI · Ices and Sherbets · No. 2769
2769—Tangerine Ice
Throw the zests of the rinds of four tangerines into one and one-half pints of boiling syrup. Let the whole cool; rub it through a sieve, and finish it with the juice of six tangerines, two oranges and one lemon. The preparation should measure 21°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2769, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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