vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From The complete cook book, 1900
Serves 7
Presented as published in 1900. 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
636Calories
15 gProtein
61 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein15 g
Carbohydrates61 g
Fiber1.3 g
Sugars54 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol278 mg
Sodium136 mg
Potassium573 mg
Calcium334 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus364 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C3.6 mg
Vitamin A386 mcg
Vitamin E1.4 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate29 mcg
Choline173 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 123. The excerpt below is the record exactly as published.
PEACH ICE CREAM. Peel and stone a quart of nice, mellow peaches. Put them in a bowl with one cup of sugar, and chop very fine. Put one quart of milk in a double boiler, and while it is heating beat the yolks of six eggs with two cups of sugar and add gradually to the milk. Now add the frothed whites and cook until a soft custard. Re- move from the fire and when cool add the chopped peaches and beat in gradually one quart of whipped cream
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