Plum Ice

Ingredients

• one pint of plum purée
• one pint of syrup

Method

1. 1

   Proceed as for Apricot Ice, using plums.

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 pint of syrup, and the juice of two lemons. The strength of the preparation should measure 18° or 19° (saccharometer). 2762—PINE-APPLE ICE Set to macerate for two hours one pint of grated or pounded skinned pine-apple in one pint of syrup. Rub the whole through a sieve, add the juice of one lemon and a few drops of Kirsch, and test the preparation, which should measure from 18° to 20°. 2763—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, and rub through a sieve. This preparation should measure from 20° to 21°, 2764—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. The preparation should measure 21°. 2765—LEMON ICE Set the zests of three lemon peels to infuse for three hours in one pint of cold syrup. Add the juice of four lemons and of two oranges, and strain the whole. The preparation should measure 22°. 2766—STRAWBERRY ICE Mix one pint of strawberry purée with one pint of syrup, and add thereto the juice of two oranges and of twolemons. Or pound two lbs. of strawberries with 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 per lb. of pears. Rub the whole through a sieve, and add enough filtered water to bring it to 22° 2774—PLUM ICE

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