Dessert

Peach ice cream (No. 1)

Peach ice cream (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including scald a pint of cream and pour it very gradually upon three eggs that have been beat.

DessertVegetarianStovetopPublic domainHistoric recipeSource transcription

Est. prep10 min

Est. cook15 min

Est. serves6

Total25 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Peach ice cream (No. 1)” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 584

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Scald a pint of cream and pour it very gradually upon three eggs that have been beaten light with three cupfuls of sugar.
Set the custard aside until cold, then stir into it a pint of rich cream and three cupfuls of cut-up peaches.
These peaches should not be peeled and cut until just before the time for freezing them, and must be cut into very small bits, and sprinkled abundantly with sugar.
Stir custard, cream and peaches well together, turn all into the freezer and freeze until firm.
If you freeze without grinding, beat the fruit in after the cream has been packed down for an hour.

Historical transcription

Source method

1
Scald a pint of cream and pour it very gradually upon three eggs that have been beaten light with three cupfuls of sugar. Put over the fire in a double boiler and cook, stirring constantly until you have a custard that coats the spoon. This will take about fifteen minutes. Set the custard aside until cold, then stir into it a pint of rich cream and three cupfuls of cut-up peaches. These peaches should not be peeled and cut until just before the time for freezing them, and must be cut into very small bits, and sprinkled abundantly with sugar. Stir custard, cream and peaches well together, turn all into the freezer and freeze until firm. If you freeze without grinding, beat the fruit in after the cream has been packed down for an hour.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.