Tangerine Ice

Ingredients

• the zests of the rinds of four tangerines
• one and one-half pints of boiling syrup
• the juice of six tangerines
• and two oranges
• and one lemon

Method

1. 1

   Infuse tangerine rinds in boiling syrup, cool, rub through a sieve, and add juices.

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.

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 Proceed as for No. 2761, bringing the preparation to 20° 2775—GRAPE ICE Add to one and one-half pints of the juice of sweet, pressed grapes the juice of three lemons and the necessary quantity of powdered sugar to bring the preparation to 20°. Rub the whole through a © sieve. 2776—VIOLET ICE Put half a lb. of cleaned violet petals into one and one-half pints — of boiling syrup

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