DYK: Peach Melba
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know fun food facts we will look at Peach Melba.
The Facts: The Peach Melba was created by the Savoy Hotel’s chef, Auguste Escoffier, in honor of Australian soprano, Nellie Melba, when she came to perform Wagner’s “Lohengrin” opera at Covent Garden in 1892. Escoffier used a swan ice sculpture to display the dessert, which was topped with spun sugar.
- January 13th is National Peach Melba Day in the United States.
- In 1900, Escoffier made a few changes for the opening of the Carlton Hotel, taking out the ice swan and topping the peaches with raspberry purée.
- Over time, pears, apricots and strawberries have been substituted for the peaches, and red currant jelly has often replaced the purée.
- Melba toast & Peach Melba are related. It is said when Nellie Melba gained weight in her later career the same chef created a thin baked toast for her diet, viola, Melba toast.