Peach Ice Cream

Name: Peach Ice Cream
Ingredients: 3 c. thin cream; 3 tbsp. sugar; 13 canned peaches

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

2555Calories

14 gProtein

64 gCarbs

250 gFat

Full nutrition (23 nutrients)

Calories2555 kcal

Protein14 g

Carbohydrates64 g

Sugars38 g

Total Fat250 g

Saturated Fat143 g

Monounsaturated Fat52 g

Cholesterol724 mg

Sodium145 mg

Potassium682 mg

Calcium430 mg

Iron0 mg

Magnesium42 mg

Phosphorus401 mg

Zinc1.6 mg

Copper0 mg

Manganese0 mg

Vitamin K17 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Niacin (B3)0.4 mg

Water408 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 69. The excerpt below is the record exactly as published.

PEACH ICE CREAM. 3 c. thin cream. 3 tbsp. sugar. 13 canned peaches

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