Peach Ice Cream
From Jane Hamilton's recipes, 1909
Use a silver colander for mashing if available.
Presented as published in 1909. 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
9305Calories
43 gProtein
811 gCarbs
671 gFat
Full nutrition (28 nutrients)
Calories9305 kcal
Protein43 g
Carbohydrates811 g
Fiber9.2 g
Sugars731 g
Total Fat671 g
Saturated Fat382 g
Monounsaturated Fat138 g
Cholesterol1930 mg
Sodium473 mg
Potassium2581 mg
Calcium1178 mg
Iron2.4 mg
Magnesium163 mg
Phosphorus1204 mg
Zinc5.7 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin C25 mg
Vitamin A148 mcg
Vitamin K63 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate37 mcg
Water1633 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 38. The excerpt below is the record exactly as published.
two quarts of good cream put one pound and a half of loaf sugar and one quart of peaches
Cook this with the app: pantry check, scaling, and the assistant.