Peach Ice Cream
From Miss Parloa's kitchen companion, 1887
Serves 2
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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 357. The excerpt below is the record exactly as published.
ripe peaches, pared, mashed, and strained, one cupful and a half of sugar, and one-fourth of a teaspoonful of almond extract. Mix the sugar with the strained peaches ; then add the cream
Cook this with the app: pantry check, scaling, and the assistant.