Peche Glace (Peach Ice)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 38. The excerpt below is the record exactly as published.
Peche Glace. (Peach Ice.) Pass half a dozen ripe peaches through a fine sieve, add the juice of a couple of lemons, and sugar syrup to taste. If too thick add a little water
Cook this with the app: pantry check, scaling, and the assistant.