vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Melba
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
198Calories
0 gProtein
51 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein0.2 g
Carbohydrates51 g
Fiber0.2 g
Sugars52 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium45 mg
Calcium15 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus4.5 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline3.6 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 113. The excerpt below is the record exactly as published.
PEACH MELBA— Put one half of a DEL MONTE Canned Peach in the bot- tom of a sherbet glass, cover with vanilla ice cream, set the other half of a peach on top, cap with a tiny pyramid of ice cream and pour 2 tablespoons of peach sirup
Cook this with the app: pantry check, scaling, and the assistant.