Creme Yvette Sorbet a la Waldorf
From The bachelor and the chafing dish, 1895
This sorbet was especially delightful.
Presented as published in 1895. 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 The bachelor and the chafing dish (1895) by Deshler Welch, page 41. The excerpt below is the record exactly as published.
Creme Yvette sorbet a la Waldorf The Autocrat and the Chafiiig-dish. 121 Three silver chafing-dishes stood ready on the side-table, one being placed in front of the host for each course. The servant passed him the ma- terials for making each dish just as they were wanted, everything being temptingly placed on the side-table close at hand. The first was simply an imported appetizer. Directions for the three following courses can be found by consulting the index. The quail was cooked as the recipe is given for spring chicken. The last, a violet sorbet, espe- cially delighted the women ; the recipe I obtained from the Hotel Waldorf, as follows : One gallon orange and lemon ice, one-half bottle Creme Yvette, and two teaspoonfuls of vegetable violet color
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Cook this with the app: pantry check, scaling, and the assistant.