From François Menon, Les soupers de la cour (Paris, 1755): All ices are put on ice to freeze in the same way; in your churn [salbotière] you put the liqueur or fruit that you want to freeze, & put the churn in a bucket of appropriate size, & all around & above put finely crushed ice, mixed with saltpeter or salt; you must take care from time to time to scrape the mixture that has set from the sides with the ice pick [houlette] so that it freezes evenly; you present them in goblets at the moment of serving, & so they are not frozen solid, you work them with the ice pick, stirring briskly until you see no ice crystals are left; if your ices are made some time before serving, you leave them on ice & only work them when you are ready to serve.
