Chapter XXI · Ices and Sherbets · No. 2770
2770—Melon Ice
Mix one pint of very ripe melon pulp with one pint of syrup, the juice of two oranges and one lemon, and one tablespoonful of orange-flower water. Rub the whole through a sieve. The mixture should measure 22°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2770, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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