vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Ice Cream
From The Institute cook book, 1913
Serves 9
Presented as published in 1913. 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
812Calories
4 gProtein
77 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories812 kcal
Protein3.9 g
Carbohydrates77 g
Fiber2 g
Sugars69 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium39 mg
Potassium297 mg
Calcium99 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus101 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C105 mg
Vitamin A16 mcg
Vitamin E0.7 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate3.3 mcg
Choline5.7 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 89. The excerpt below is the record exactly as published.
PEACH ICE CREAM 3 pints thin cream 2 cups sugar 1 quart sliced peaches
Cook this with the app: pantry check, scaling, and the assistant.