Peach Ice-cream
From Miss Parloa's kitchen companion, 1887
Serves 4
Here is another receipt: Use one quart of pared and quartered peaches, one quart of cream, one heaping cupful of sugar, and four table-spoonfuls of sherry.
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.
Peach Ice-cream. For about two quarts of frozen cream use one quart of sweet cream, one generous pint of ripe peaches, pared, mashed, and strained, one cupful and a half of sugar, and one-fourth of a teaspoonful of almond extract
Cook this with the app: pantry check, scaling, and the assistant.