Ices and Ice Creams
Agnes Marshall
Jun 2013 · Random House
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128
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'One of the greatest culinary pioneers this country has ever seen' - Heston Blumenthal
‘The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure’ - AA. B. Marshall
This ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall.
Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced soufflés, such as:
Burnt Almond Cream Ice
Sorbet of Peaches
Maraschino Mousse
Chateaubriand Bombe
Plombière of Strawberries
Muscovite of Oranges
These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker.
As Voltaire once said: ‘Ice cream is exquisite. What a pity it isn’t illegal’
‘The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure’ - AA. B. Marshall
This ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall.
Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced soufflés, such as:
Burnt Almond Cream Ice
Sorbet of Peaches
Maraschino Mousse
Chateaubriand Bombe
Plombière of Strawberries
Muscovite of Oranges
These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker.
As Voltaire once said: ‘Ice cream is exquisite. What a pity it isn’t illegal’
Autoren-Profil
Agnes Bertha Marshall (24 August 1855-29 July 1905) was an English culinary entrepreneur who became a leading cookery writer dubbed the ‘Queen of Ices’. Her 1888 cookery book included a recipe for ‘cornets with cream’, possibly the earliest publication of the edible ice cream cone. Marshall was born in Walthamstow. She wrote four books: Ices Plain and Fancy: The Book of Ices (1885), Mrs A B Marshall's Book of Cookery (1888), Mrs A B Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894).
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