Pear Ice

Ingredients

• some fine William pears
• one lb. of powdered sugar
• the juice of two lemons

Method

1. 1

   Peel, core, and pound pears with sugar and lemon juice.

2. 2

   Rub through a sieve and add filtered water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

one lb. of powdered sugar ; add the juice of oranges and lemons as above; rub the whole through a sieve, and add the necessary amount of filtered water to bring the preparation to 16° or 18°. 2767—RASPBERRY ICE Proceed as for No. 2766, and use the same quantities, 794 GUIDE TO MODERN COOKERY 2768—RED-CURRANT ICE Mix one pint of red-currant juice with one pint of syrup. In view of the natural acidity of the fruit, lemon-juice may be dispensed with. The preparation should measure 20°. 2769—TANGERINE ICE Throw the zests of the rinds of four tangerines into one and one- © half pints of boili: g syrup. Let the whole cool; rub it through a sieve, and finish it with the juice of six tangerines, two oranges and one lemon. The preparation should measure 21°, 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. Rubthe whole through a sieve, The mixture should measure 22°. 2771—ORANGE ICE Throw the zests of the rinds of four oranges into one quart ot boiling syrup. Let the whole cool ; add the juice of four oranges © and one lemon, and rub it througha sieve. It should measure 74) ae 2772—PEACH ICE Proceed as for No. 2761, using wall peaches if possible. 2773—PEAR ICE Peel, core, and pound some fine William pears, with one Ib. of — powdered sugar per two-thirds Ib. of the fruit ; and add thereto the juice of two lemons

Cook this with the app: pantry check, scaling, and the assistant.