Peach Ice Cream

Name: Peach Ice Cream
Ingredients: One dozen of best and ripest red-cheeked peaches; 6 ounces pulverized sugar; 1 quart best cream; 8 ounces pulverized white sugar; 2 whole eggs; teaspoon extract almonds

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

4892Calories

32 gProtein

432 gCarbs

344 gFat

Full nutrition (34 nutrients)

Calories4892 kcal

Protein32 g

Carbohydrates432 g

Fiber0 g

Sugars397 g

Total Fat344 g

Saturated Fat194 g

Monounsaturated Fat72 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol1337 mg

Sodium339 mg

Potassium1058 mg

Calcium634 mg

Iron2 mg

Magnesium69 mg

Phosphorus732 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K23 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water622 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 57. The excerpt below is the record exactly as published.

Peach Ice Cream. — One dozen of best and ripest red-cheeked peaches; peel and stone; place in china basin, crush with 6 ounces pul¬ verized sugar. Now take 1 quart best cream, 8 ounces pulverized white sugar, 2 whole eggs. Place all on fire until it reaches boiling point ; now remove and strain; place in freezer and freeze. When nearly frozen stir in peach pulp, with teaspoon extract almonds

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