Image: Unknown authorUnknown author · Public domain
The Book of Ices
- Year
- 1885
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- English 19th C
The Book of Ices, issued in 1885, is among the earliest English works devoted exclusively to frozen confections, gathering recipes for water ices, cream ices, sorbets, and elaborate moulded bombes alongside practical guidance on freezing apparatus. Agnes Marshall, proprietor of a London cookery school and supplier of patent ice-making machines, is also credited with the earliest printed reference to edible cones for serving ices, anticipating a now-universal convention.
Cooking from this book
Cornet with Cream
Signature dishAgnes Marshall's edible ice cornet is the emblem of this little Victorian volume, and rightly so. Marshall is widely credited as the first to propose serving ice cream in a crisp, biscuit-like cone that the eater could hold and consume entire. Decades before street vendors made the wafer cone a global summer fixture, she presented it as an elegant table novelty, sealing her reputation as Britain's foremost authority on ices.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.