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Peach Ice
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
529Calories
0 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories529 kcal
Protein0.4 g
Carbohydrates137 g
Fiber1.1 g
Sugars135 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium62 mg
Calcium20 mg
Iron0.3 mg
Magnesium6.9 mg
Phosphorus7.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.2 mcg
Choline1.7 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 70. The excerpt below is the record exactly as published.
PEACH ICE. Small basket peaches, 1 quart water, 2 cups sugar, 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.