Ice Cream with Peaches
From Boston Cooking-School cook book, 1896
Serves 1
Canned apricots may be used.
Presented as published in 1896. 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
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 248. The excerpt below is the record exactly as published.
ICE CREAM WITH PEACHES Serve brick of Vanilla Ice Cream surrounded by halves of canned peaches filled with halves of blanched almonds. Cook peaches in sirup until soft
Cook this with the app: pantry check, scaling, and the assistant.