vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From Kirmess cook book, 1907
Serves 10
Peaches should be cut just before freezing and sprinkled with sugar.
Presented as published in 1907. 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
594Calories
4 gProtein
68 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein4.2 g
Carbohydrates68 g
Fiber0.7 g
Sugars64 g
Total Fat35 g
Saturated Fat20 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol152 mg
Sodium47 mg
Potassium169 mg
Calcium68 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.9 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate9.8 mcg
Choline44 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 165. The excerpt below is the record exactly as published.
PEACH ICE CREAM. Tested. Scald a pint of cream and pour it very gradually upon three eggs that have been beaten light with three cupfuls of sugar. Put over the fire in a double boiler and cook, stirring constantly until you have a custard that coats the spoon. This will take about fifteen min- utes. Set the custard aside until cold, then stir into it a pint of rich cream and three cupfuls of cut-up peaches
Cook this with the app: pantry check, scaling, and the assistant.