Peach Ice Cream
From Canadian cook book, 1924
In the same way, use such fruits as strawberries and raspberries, raw or canned and stewed apricots. Vary the amount of sugar to taste.
Presented as published in 1924. 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
2627Calories
10 gProtein
277 gCarbs
170 gFat
Full nutrition (32 nutrients)
Calories2627 kcal
Protein10 g
Carbohydrates277 g
Fiber0.5 g
Sugars256 g
Total Fat170 g
Saturated Fat97 g
Monounsaturated Fat35 g
Polyunsaturated Fat1 g
Omega-30.3 g
Cholesterol482 mg
Sodium138 mg
Potassium704 mg
Calcium318 mg
Iron0.4 mg
Magnesium53 mg
Phosphorus292 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A138 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate4.9 mcg
Water702 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 84. The excerpt below is the record exactly as published.
PEACH ICE CREAM. 2 c. peach pulp and juice. 1 c. sugar. 2 c. cream
Cook this with the app: pantry check, scaling, and the assistant.