Donut Peach and Peach Ice Cream
The Women’s Centennial Committee put together the National Cookery Book, a compilation of recipes to help fundraise for the 1876 Philadelphia Centennial Exposition, which was a massive 6-month festival that had over 10 million people visit our city. In the preface to the ice creams the editor extolls the virtues of the modern age and touts the convenience of saving time and labor with the new ice cream machines, writing, “By internal machinery and mechanical appliances, they beat, stir and scrape, and, in short, perform the whole operation of freezing the cream properly, it being necessary only to attend to a few simple directions, which accompany the machines. All this, too, is done in a marvelously short time. ”
So it is in that spirit that when we turn to their recipe for peach ice cream- “Peaches, when used for flavoring ice cream, are mashed into a pulp and sweetened with a portion of the sugar and are then stirred into the cream in the can.” – We stir our peach puree into our Pacojet canister and marvel at the wonder of convenience 150 years later.
We have our own small peach trees, and fortunately, Jenny’s prized peach trees didn’t suffer the fate of the rest of the region, and we have a pretty good harvest, we will see how long they last.
