The Book of Ices, Including Cream and Water Ices, Sorbets, Mousses, Iced Souffles and Various Iced Dishes, with Names in English and French, and Various Coloured Designs for Ices. Revised and enlarged edition.

London: Marshall's School of Cookery; Published by Robert Hayes, Limited, [circa 1896 ff.].

Octavo (18 x 12 cm.), vii, 79, [1] pages. Frontispiece and three additional chromo-lithographed plates. Additional illustrations in the text. Advertisements. Date from information in advertisement on page 73. Stated “Seventeenth Thousand”, revised and enlarged. A well-known late nineteenth century treatise on all matter of frozen food and dessert concoctions, with more than twenty pages of ads for ice cream molds, freezers, flavorings and other supplies. Agnes Bertha Marshall operated a successful cooking school in London aimed at cooks and ladies of upper-class families. She also sold kitchen utensils and equipment and acted as an employment agent for cooks. A worthy rival of Mrs. Beeton, she was a preeminent cooking authority of Victorian Britain. Her "cornet" is considered the first portable, edible ice cream cone, and this, along with her fancy molds for ice creams and other frozen desserts, earned her the name, "Queen of Ices". Near fine in gilt-stamped bright blue cloth. From the library of Carl Sontheimer and with the bookplate of his foundation. [OCLC locates; Axford page 38; Bitting page 310; Driver 685; not in Cagle].

Price: $200.00

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