Chapter XXI · Ices and Sherbets · No. 2775
2775—Grape Ice
Add to one and one-half pints of the juice of sweet, pressed grapes the juice of three lemons and the necessary quantity of powdered sugar to bring the preparation to 20°. Rub the whole through a sieve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2775, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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