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Fraises Melba
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
10Calories
0 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.2 g
Carbohydrates1.2 g
Fiber0 g
Sugars1.1 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium4 mg
Potassium10 mg
Calcium6.4 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.3 mg
Caffeine0 mg
Water3.1 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 442. The excerpt below is the record exactly as published.
FRAISES MELBA Garnish the bottom of a timbale with vanilla ice-cream. Upon this arrange a layer of choice strawberries, and cover the latter with a thick, slightly-sugared, fresh raspberry purée
Cook this with the app: pantry check, scaling, and the assistant.