vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From Scientific cooking with scientific methods, 1911
Serves 5
Presented as published in 1911. 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
714Calories
5 gProtein
25 gCarbs
67 gFat
Full nutrition (28 nutrients)
Calories714 kcal
Protein4.9 g
Carbohydrates25 g
Fiber1.8 g
Sugars15 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Cholesterol193 mg
Sodium55 mg
Potassium332 mg
Calcium120 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin C5.1 mg
Vitamin A30 mcg
Vitamin K8.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate7.4 mcg
Water218 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 115. The excerpt below is the record exactly as published.
Peach Ice-cream. 1 quart fresh peaches, 1 quart heavy cream, crushed and rubbed A pinch of salt, through sieve. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.