Peach Melba
From The National home cook book, 1900
Presented as published in 1900. 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 National home cook book (1900), page 28. The excerpt below is the record exactly as published.
PEACH MELBA—Halve and peel firm ripe peaches. Have — eady a sirup made of sugar and water. In making the sir- — p a quantity of sugar three-fourths weight of the peaches s required and water one-half the weight of the sugar. Let he peaches simmer in the sirup until tender, then chill horoughly. Have ready a mold of vanilla ice cream
Cook this with the app: pantry check, scaling, and the assistant.