Raspberry Ice
From A guide to modern cookery, 1909
Serves 4
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.
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
Cook this with the app: pantry check, scaling, and the assistant.