vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From Mary Jane's cook book, 1916
Serves 8
Pack and leave to ripen for 2 hours before serving.
Presented as published in 1916. 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
532Calories
4 gProtein
33 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein4.3 g
Carbohydrates33 g
Fiber0.6 g
Sugars28 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol167 mg
Sodium47 mg
Potassium177 mg
Calcium80 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.5 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.1 mcg
Choline37 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.
PEACH ICE CREAM. Peaches, 12. Eggs, 2. Sugar, 1 cup. Cream, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.