vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pêches 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
79Calories
0 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein0.2 g
Carbohydrates20 g
Fiber0.1 g
Sugars20 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.2 mg
Sodium19 mg
Potassium32 mg
Calcium10 mg
Iron0.9 mg
Magnesium3.8 mg
Phosphorus8.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.3 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 445. The excerpt below is the record exactly as published.
, raspberry purée, flavoured with Kirsch, and sprinkled with very white, splintered fresh almonds, 2698—PECHES DAME-BLANCHE Poach the peaches in vanilla-flavoured syrup. When they are cold, set them in a timbale upon a layer of vanilla ice-cream, covered with thin slices of pine-apple macerated in Maraschino and Kirsch. Between each peach, and in every crevice, put some balls of Chantilly cream, laid by means of a piping-bag, fitted with a grooved pipe. 2699—PECHES MELBA Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale upon a layer of vanilla ice-cream
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