Icy Cream
DOI:
https://doi.org/10.1558/ppc.30231Keywords:
ice cream, recipe, 17th-century, Ann, Lady FanshaweAbstract
Perhaps one should be apologetic for bringing up the subject of the history of ice-cream again in this publication as the subject dominated the first two issues of PPC and a Supplement to the third. But two fairly recent publications on the origin of artificial freezing and ice-cream by Elizabeth David (1996) and Pim Reinders (1999) prompts me to add a short note on the receipt for iced cream in Anne Fanshawe’s manuscript (Lady Anne Fanshawe, manuscript, 1651–1678, Wellcome Library, Western Manuscripts, MS. 7113, folio158.).
References
Ashmole, Elias (1672), The Institution, Laws and Ceremonies of the Most Noble Order of the Garter, London, Nathanael Brooke.
Boyle, Robert (1665), New Experiments and Observations Touching Cold, London, John Crook, referred to in David (1999).
David, Elizabeth (1979), ‘Fromages Glacés and Iced Creams’, Petits Propos Culinaires 2.
David, Elizabeth (1996), Harvest of the Cold Months, the Social History of Ice and Ices, Harmondsworth, Penguin Books
Davidson, Alan (1999), The Oxford Companion to Food, Oxford University Press
Dictionary of National Bibliography, 1908.
Eales, Mrs Mary (1718), Mrs. Mary Eales Receipts (facsimile of the 1733 edition, Prospect Books, 1985).
Evelyn, John, John Evelyn, Cook, ed. Christopher Driver, Prospect Books.
Fanshawe, Lady Ann(e) (c 1651–1678) ‘Recipe book’ Wellcome Institute Library, London, Western Manuscript 7113.
Glasse, Hannah, (1747 and 1755) First Catch Your Hare, The art of cookery made Plain and Simple (facsimile reprint by Prospect Books, Blackawton, 1995).
McGee, Harold (1984) On Food and Cooking, London, George Allen and Unwin.
Reinders, Pim (1999) Licks, Sticks & Bricks, A World History of ice-cream, Rotterdam, Unilever.
