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Pêches Rose-Pompon
From A guide to modern cookery, 1909
Serves 4
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
38Calories
0 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.1 g
Carbohydrates4.8 g
Fiber0 g
Sugars4.6 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium4.9 mg
Potassium10 mg
Calcium4.7 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 4 servings.
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.
PECHES ROSE-POMPON Scald and peel some fine peaches; poach them in vanilla- flavoured syrup, and letthem cool. Stone them without opening or breaking them overmuch, and in the place of the stone, put some very firm vanilla ice-cream. Set these reconstructed peaches in a silver timbale, upon a layer of raspberry ice; cover them with pralined Chantilly cream ; and before serving put them for thirty minutes in the refrigerator. At the last moment, veil the timbale with pink, spun sugar. PEARS (POIRES). 2706—POIRES ALMA Peel the pears and poach them in a syrup made from one quart of water, one-half pint of port wine, eight ounces of sugar, and the blanched and chopped zest of an orange. Cool: dish them in a timbale; sprinkle them with powdered pralin, and serve a Chantilly cream at the same time. 2707—POIRES CARDINAL Poach the pears in a vanilla-flavoured syrup
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