Peach Ice Cream

Name: Peach Ice Cream
Ingredients: one quart of cream; one and one-half cupfuls sugar; one pint peaches; one fourth teaspoonful almond extract

From Durham cook book ..., 1921

Recipe by Mrs. J. R. Patton.

Presented as published in 1921. 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

4506Calories

22 gProtein

367 gCarbs

335 gFat

Full nutrition (32 nutrients)

Calories4506 kcal

Protein22 g

Carbohydrates367 g

Fiber4.6 g

Sugars327 g

Total Fat335 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium236 mg

Potassium1291 mg

Calcium589 mg

Iron1.2 mg

Magnesium82 mg

Phosphorus602 mg

Zinc2.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A74 mcg

Vitamin E0 mg

Vitamin K32 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.1 mg

Folate18 mcg

Caffeine0 mg

Water817 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 55. The excerpt below is the record exactly as published.

PEACH ICE CREAM. To make two quarts of cream when frozen, allow one quart of cream, one pint peaches, one and one-half cupfuls sugar, one fourth teaspoonful almond extract

Cook this with the app: pantry check, scaling, and the assistant.