Banana Ice
From A guide to modern cookery, 1909
Serves 4
The preparation should measure from 20° to 21°.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 453. The excerpt below is the record exactly as published.
BANANA ICE Set one pint of pounded banana pulp to macerate for two hours in one pint of Maraschino-flavoured syrup. Add the juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.