vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From Twentieth century home cook book, 1905
Serves 20
Use ripe peaches for best flavor.
Presented as published in 1905. 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
646Calories
4 gProtein
8 gCarbs
67 gFat
Full nutrition (28 nutrients)
Calories646 kcal
Protein3.9 g
Carbohydrates7.9 g
Fiber0.1 g
Sugars0.6 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Cholesterol193 mg
Sodium40 mg
Potassium191 mg
Calcium115 mg
Iron0 mg
Magnesium12 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A1.8 mcg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.5 mcg
Water115 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
PEACH ICE CREAM. Make the cream as for "vanilla ice-cream." Procure nice soft peaches and chop in small pieces ; sweeten to taste, mix with yorr cream, and freez . BANANA ICE CREAM. To three pints of rich cream add one pound of pulverized sugar. Grate six large bananas into the cream and freeze. NESSELRODE ICE CREAM. Take one pound of chestnuts, boil until tender, peel and grate, then mix well with a pint of milk. Beat until light the yolks of thirteen eggs, add to them one and a half pounds of pulverized sugar, also three pints of boil- ing cream, in which you have boiled a vanilla bean and four ounces of chocolate. Strain and stir until quite cold. Add apricot marmalade, and any kind of candied fruits that maj^ be preferred, chopped fine. Then freeze very gently. VANILLA ICE CREAM. Cut a vanilla bean into small pieces, boil it in a teacup of fresh milk; when it cools add to two quarts of sweet thick cream (first strain the boiled milk) ; sweeten with two heaping cups of powdered sugar ; beat it to a « ICE CREAMS, ETC. 221 stiff froth. Put the cream into the freezer and when it begins to freeze stir from the sides with a large spoon or paddle, beating very hard. Beat every time the freezer is opened. When frozen put in a dark place and throw a blanket over it until needed. LEMON ICE CREAM. Take one quart of sweet rich cream, eight ounces of pulverized sugar, three whole eggs, one teaspoonful extract of lemon ; put on the fire and stir constantly until it begins to boil ; then remove and strain into the freezer. LEMON ICE CREAM. To one gallon of rich cream
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