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Peach (Peche) a la Melba
From The Swedish, French, American cook book, 1918
Serves 3
Serve with a nice peach or fruit sauce.
Presented as published in 1918. 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
481Calories
1 gProtein
110 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein1.3 g
Carbohydrates110 g
Fiber0.8 g
Sugars107 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol18 mg
Sodium27 mg
Potassium75 mg
Calcium14 mg
Iron0.5 mg
Magnesium7.7 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8 mcg
Choline7.7 mg
Caffeine0 mg
Alcohol6.2 g
Water294 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 482. The excerpt below is the record exactly as published.
each ( Peche ) a la Melba Select nice large peaches, peel, cut in halves — to six peaches take three cups water, one and a half cups sugar, four tablespoons brandy, and a little melon juice and rind
Cook this with the app: pantry check, scaling, and the assistant.