vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From The farm cook & rule book, 1923
Serves 3
The vanilla may be omitted if one wishes.
Presented as published in 1923. 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
570Calories
9 gProtein
137 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein9 g
Carbohydrates137 g
Fiber0.1 g
Sugars134 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4 mg
Potassium23 mg
Calcium4.9 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 52. The excerpt below is the record exactly as published.
Peach Ice Cream 1 quart peach pulp V2 lemon 2 cupfuls sugar 1% teaspoonfuls vanilla 1 cupful water 5 egg whites
Cook this with the app: pantry check, scaling, and the assistant.