Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
185
Calories
7g
Protein
11g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ounces pulverized sugar
- 1 quart best cream
- 8 ounces pulverized sugar
- 8 drops extract almond
- one dozen best
- 2 whole eggs
Directions
1
One dozen best, ripest red-cheeked peaches; peel and stone; place in china basin and crush with 6 ounces pulverized sugar. Take 1 quart best cream, 8 ounces pulverized sugar, white, 2 whole eggs, 8 drops extract almond. Place all on the fire till it reaches the boiling point. Remove and strain. Place in freezer and freeze. When nearly frozen, stir in the peach pulp. Give the freezer a few more turns to harden.
By Margaret Brown ·
Recipe sourced from
gutenberg