Image: Unknown authorUnknown author · Public domain
Mrs Marshall's Book of Ices
- Year
- 1885
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- Single-subject
Mrs Marshall's Book of Ices, issued in London in 1885, is a dedicated treatise on iced confectionery by Agnes Marshall, proprietor of a celebrated cookery school and supply business in Mortimer Street. The volume gathers recipes for water ices, cream ices, sorbets, mousses and elaborate moulded bombes, alongside practical guidance on freezing technique. Among the earliest English single-subject works on the genre, it remains a foundational reference for the history of ice cream.
Cooking from this book
Cornet with Cream
Signature dishAgnes Marshall's edible ice cream cornet is the dish most often linked with this slender volume, and rightly so. A crisp little rolled wafer cone, designed to be filled with frozen cream or water ice and eaten in the hand, it predates the American waffle cone by decades. Its inclusion here cemented Marshall's reputation as the Victorian queen of ices and gave the world a now universal way of serving them.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.