Cherry Ice
From A guide to modern cookery, 1909
Serves 2
The preparation should measure 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.
CHERRY ICE Crush one pint of stoned cherries, and pound their stones. Set the whole to macerate for one hour in one pint of syrup, flavoured with Kirsch. Rub through a sieve and add the juice of a half-lemon
Cook this with the app: pantry check, scaling, and the assistant.