Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Salpicon of Fruit, Waldorf-Astoria Style
From Kirmess cook book, 1907
Serves 2
Serves as a decorative first course.
A modern interpretation · AI-generated from the original record
Ingredients
- Make such a selection of fruits as is desired
- sprinkle lightly with sugar
Method
Chill a selection of fruits like grape-fruit pulp, maraschino cherries, pineapple, strawberries, and brandied peaches.
Sprinkle with sugar and serve in grape-fruit glasses set in larger glasses filled with shaved ice.
As published
This recipe was extracted from Kirmess cook book (1907), page 12. The excerpt below is the record exactly as published.
SALPICON OF FRUIT, WALDORF-ASTORIA STYLE Make such a selection of fruits as is desired. Tri- angular pieces of pulp cut from halves of grape-fruit, maraschino cherries, bits of pineapple, fresh straw- berries cut in halves, brandied peaches, cut in pieces, orange pulp, and slices of bananna afford a choice. Chill thoroughly, then sprinkle lightly with sugar
Cook this with the app: pantry check, scaling, and the assistant.