Peach Ice-Cream
From The universal cookery book, 1887
Serve with halves or quarters of fresh peaches half frozen around the cream.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 81. The excerpt below is the record exactly as published.
Peach Ice-Cream. “ Pare and cut in small pieces one dozen peaches, or more if desired, and boil them with half a pound of loaf-sugar. When reduced to a marmalade, press them through a fine sieve. When cool add one pint of cream
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