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Peach Ice Cream

Name: Peach Ice Cream
Yield: 9 servings
Ingredients: One quart of rich cream; one pint of milk; two and one-half cups of sugar; one quart of peeled and minced peaches; two cups of sugar; remaining half-cup of sugar

From The New century cook book, 1899

Serves 9

Mrs. John F. Pershing

Presented as published in 1899. 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

848Calories

4 gProtein

125 gCarbs

39 gFat

Full nutrition (33 nutrients)

Calories848 kcal

Protein4.5 g

Carbohydrates125 g

Fiber1 g

Sugars120 g

Total Fat39 g

Saturated Fat22 g

Monounsaturated Fat8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol114 mg

Sodium52 mg

Potassium268 mg

Calcium134 mg

Iron0.3 mg

Magnesium18 mg

Phosphorus129 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C2.8 mg

Vitamin A34 mcg

Vitamin E0 mg

Vitamin K4.6 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate4.1 mcg

Choline9.6 mg

Water169 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The New century cook book (1899), page 141. The excerpt below is the record exactly as published.

Peach Ice Cream. One quart of rich cream, one pint of milk, two and one-half cups of sugar, one quart of peeled and minced peaches. Sweeten the cream with two cups of sugar, mix with the milk and freeze. When half frozen stir in the peaches, over which you have stewed the remaining half-cup of sugar

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