Peach Ice Cream

Name: Peach Ice Cream
Ingredients: a pound or more of sugar; add to every pint a pint of cream

From Home dissertations, 1891

Coddled apples may be used similarly.

Presented as published in 1891. 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

3353Calories

9 gProtein

470 gCarbs

168 gFat

Full nutrition (23 nutrients)

Calories3353 kcal

Protein9.5 g

Carbohydrates470 g

Sugars453 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Cholesterol482 mg

Sodium101 mg

Potassium463 mg

Calcium291 mg

Iron0.2 mg

Magnesium29 mg

Phosphorus267 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.3 mg

Water272 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 149. The excerpt below is the record exactly as published.

PEACH ICE CREAM. Select rich, ripe peaches, peel and mash them to a pulp; make them very sweet; a pound or more of sugar to a pound of fruit, and add to every pint a pint of cream

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