Peach Ice Cream
From The Toronto Cook Book, 1915
Serves 8
These recipes do not require heating or cooking before being made.
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Peach Ice Cream To one can of peaches, add one and a half cups sugar, two teaspoons wine, or brandy; cut the peaches small and freeze until half done; then add one quart whipped cream
Cook this with the app: pantry check, scaling, and the assistant.