Chapter XXI · Ices and Sherbets · No. 2771
2771—Orange Ice
Throw the zests of the rinds of four oranges into one quart of boiling syrup. Let the whole cool; add the juice of four oranges and one lemon, and rub it through a sieve. It should measure 21°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2771, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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