vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
518Calories
4 gProtein
77 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein3.5 g
Carbohydrates77 g
Fiber0 g
Sugars75 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol130 mg
Sodium39 mg
Potassium84 mg
Calcium47 mg
Iron0.4 mg
Magnesium6 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.8 mcg
Choline55 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 165. The excerpt below is the record exactly as published.
PEACH ICE CREAM. Tested. Scald a pint of cream and pour it very gradually upon three eggs that have been beaten light with three cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.