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Coupe Venus
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
Nutrition per serving
165Calories
2 gProtein
19 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein2.1 g
Carbohydrates19 g
Fiber2.3 g
Sugars15 g
Total Fat9.9 g
Saturated Fat5.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat0 g
Cholesterol28 mg
Sodium29 mg
Potassium236 mg
Calcium29 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A42 mcg
Vitamin E0 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9.3 mcg
Choline1.3 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 457. The excerpt below is the record exactly as published.
COUPES VENUS Half-fill the bowls with vanilla ice-cream. In the middle of each bowl set a small peach, poached in vanilla-flavoured syrup, with a very red, small cherry upon it. Border the peaches with a thread of Chantilly cream
Cook this with the app: pantry check, scaling, and the assistant.