Peach Float

Ingredients

• One pint of cream
• One pint of milk
• One cup of sugar
• One quart of peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp, add a small quantity of sugar and set aside.
2. Place the cream and milk over the fire to allow them to come precisely to the boiling point, then remove them from the flame.
3. Stir in the remainder of the sugar and set aside to cool
4. Add the peach pulp and freeze.

 — Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022