{"id":4750,"slug":"peach-melba","title":"Peach Melba","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["large fresh peaches","or whole preserved peaches","vanilla ice cream","light syrup","Melba sauce"],"ingredients_norm":["fresh peach","whole preserved peach","vanilla ice cream","light syrup","melba sauce"],"steps":["Peel some large fresh peaches, and cook them whole in a light syrup; or use whole preserved peaches.","From vanilla ice cream, that is frozen very hard, cut some round pieces about three inches in diameter and an inch thick.","Place the ice cream on plates, place a peach on the center of each, and pour Melba sauce over them."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w32:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3b8603e746ac41621d58c75eb6f69a57a4f470191f0c638edc48a24ad2c54d41","created_at":"2026-08-02T16:39:51Z","updated_at":"2026-08-02T16:39:51Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/peach-melba"}