Peach Ice Cream

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Peach Ice Cream...





Two quarts of ripe peaches, one cup sugar, mix well and set away in a covered dish. Take one pint of milk and one of cream; let them come to a boil (USE CAUTION! AND WEAR PROTECTIVE GLOVES AND EQUIPMENT!), mix together one cup sugar, 2 scant tablespoonfuls flour, and teaspoonful of salt, beat the eggs well, mix all; then add the boiling milk (AGAIN, USE CAUTION AND PROTECTIVE EQUIPMENT!) and cream. Return to your kettle and boil gently 20 minutes, stirring often to preven sticking. When quite cold, stir in the peaches, which must be mashed fine and freeze.





FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.