vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Poires Hélène
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
78Calories
0 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein0.2 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium19 mg
Potassium26 mg
Calcium9.7 mg
Iron0.9 mg
Magnesium3.2 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.3 mg
Caffeine0 mg
Water9.6 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 444. The excerpt below is the record exactly as published.
a layer of vanilla ice-cream, spread in a false- bottomed silver timbale, the inner compartment of which contains broken ice. Sprinkle crystallised violets over the peaches; set the timbale on a block of ice, carved to represent an eagle, and cover the whole with a veil of spun sugar. 2695—PECHES A L’AURORE Poach the peeled peaches in a Kirsch-flavoured syrup, and let them cool there. Drain them; dish them in a silver timbale, upon a layer of “iced mousse with strawberries,” and coat the whole with a Curagoa-flavoured sabayon. 2696—PECHES ALEXANDRA Poach the peaches in a vanilla-flavoured syrup
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