Peach Cream Ice
From The "Queen" cookery books: Ices, 1902
Can also be made with canned peaches.
Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.
Peach Cream Ice. — Cook some peaches in sugar and water synip till soft enough to pulp, adding to them their kernels blanched, then pulp it all through a sieve, add the juice of a lemon, and when cool stir into it one and a half pints of new milk or single cream, and half freeze, when yon add to it a little noyeau, and rather more than a gill of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.