Chapter XXI · Ices and Sherbets · No. 2773
2773—Pear Ice
Peel, core, and pound some fine William pears, with one lb. of powdered sugar per two-thirds lb. 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°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2773, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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