Antique Victorian Ice Cream Cookbook Desserts Souffles Sorbet Fancy Cookery Vtg


Antique Victorian Ice Cream Cookbook Desserts Souffles Sorbet Fancy Cookery Vtg

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Antique Victorian Ice Cream Cookbook Desserts Souffles Sorbet Fancy Cookery Vtg:
$115




FANCY ICES



Original c.1894 Edition of “Fancy Ices” by Mrs. A.B. Marshall :: Published by London: Marshall's School of Cookery :: Measures 6 x 8 1/4" :: Complete with 238 Pages + 30 Pages Advertisements.

GOOD (+) CONDITION: A tightly bound volume, cracking to hinges but still firm, generally clean pages with some staining to corner of pages, covers in good shape, complete with all pages; overall a good solid condition example of this rare cookery book on cold and frozen desserts.

Written by Agnes Bertha Marshall, English culinary entrepreneur, here is her in depth work on cold and frozen desserts, as well as those that require moulding and refrigeration. Marshall studied cooking from an early age, and practiced at Paris and with Vienna's celebrated chefs. She became a leading cookery writer in the Victorian period, and was dubbed the "Queen of Ices" for her works on ice cream and other frozen desserts. In time before practical domestic refrigeration, her success increased the demand in London for ice imported from Norway. Included in the rear of this work are fabulous 30 pages of advertisements relating to Ices.

The book is composed as follows containing every kind of Ice:

FIRST—Chapters I and II, which together treat of custard cream, and water ices, which should be first frozen then moulded; these chapters being respectively devoted, the one, to ices served in one large mould; the other, to ices served in little portions for individual guests.

SECOND—Chapter III, Soufflés and Mousses, which are made with mixtures not requiring the preliminary freezing process, and are set or moulded by use of an ice cave only. Biscuits have been added to this division as they in partake of the same mixture.

THIRD—Chapter IV. Sorbets. The semi-frozen ices, resembling in great measure ‘iced drinks,’ of which require for their preparation the use of the freezer only and are not moulded.

FOURTH—Chapter V. Sundries. A collection of small Ice recipes.

Some of the recipes include:

GENERAL ICES

Albant Bomb

Alexandretta Bomb

Alexandra Moscovite

American Bomb

American Cherry Water Ice

American Coffee Ice

Argentine Pudding

Auvergne White Cherry Water Ice

Battenberg Pineapple Slices

Berlin Cherry Cream

Boston Bomb

Cambridge Ice

Catherine Basket

Cannes Rose Cream Egg

Cecilia Cherry Water Ice

Chartres Bananas

Chocolate Mushrooms in Basket

Claret Jelly with Kirsch Cream Ice

Claudine Asparagus Cream

Connaught Peach Ice

Cream of Rose with Sugared Strawberries

Duchess of York Timbal

Ellen Terry Melon

Elsidore Gooseberry Cream

Gastronome Gooseberry Water Ice

Gooseberry Cream Ice with Compote

Irish Cream

Lemon Ice Timbal with Fruits

Louise White Currant Cream

Mexican Timbal

Monte Carlo Violet Ice

Moscovite of Fruits with Vanilla Cream

Nelson Greengage Cream

Nougatine with Almond Cream

Parisian Cucumber Cream

Parisian Melon Slices

Parisian Walnut Cream

Pineapple Cream and Lemon Water Ice

Pudding with Fruits No.1, No. 2

Princess Gooseberry Cream

Princess Melon

Princess of Wales Bomb

Red Currant Jelly Ice

Redalia Pineapple Ice

Rose Cream Ice with Fruits

Royal Pudding

Saint Charles White Ice

Saint Cloud Chocolate Cream

Saint Stephen’s Moscovite of Red Currants

Sandringham Strawberries

Sicilian Ice

Swiss Chocolate Ice

Torpedo Ice

Tyron Ice

Vallombrosa Strawberry Cream

Valentine Cream of Vegetables

Vanilla Bomb with Fruits

Vanilla and Chocolate Bomb

Trieste Vanilla and Chocolate Duck

Vanilla and Strawberry Bomb

Venice Ice

Versailles Pineapple Cream

Vienna Red Currant Ice

Wafers with Cream

White Damb Bomb

INDIVIDUAL ICES

Adele Ices

American White Currant Cream

Battenberg Ices

Canadian Tea Ice

Celestine Ices

Churchill Walnuts

Coffee Ice in Cups

Derby Ices

Dorothy Cornets with Champagne

Drummond Ices

Duke of York Apricot Meringues

Empress Ices

French Liqueur Creams

French Ices

Grand Hotel Ices

Iema Ices

Imperial Ices

Italian Apple Cream in Basket

Little Brown Bread Ices

Little Cups with Coffee and Strawberry Ices

Little Cups with Swiss Kirsch Cream

Little Devilled Ices in Cups

Little Iced Jellies with Fruits

Little Ices in Pastry Baskets

Little Strawberry Cream in Nougat Baskets

Little Strawberry and Raspberry Creams in Nougat

Neapolitan Cups

Nordica Ices

Norwegian Ices

Portuguese Ices

Princess May Ices

Sultan Cups

Tosca Orange Cream Ice

Trebelli Artichokes

SOUFFLES, MOUSSES, AND BISCUITS

Alva Salmon Soufflés

Brown Bread Soufflé with Fruits

Chocolate Soufflé

Duchess Soufflé

French Tangerine Soufflé

Greengage Soufflé

Lemon Soufflé

Marie Louise Soufflé

Neapolitan Soufflé

Pineapple Soufflé

Pistachio Soufflé

Princess Soufflé

Raspberry Soufflé

Tolstoi Soufflé

Vanilla Soufflé with Pistachio Sauce

Vanilla Soufflé with Strawberries

Burnt Almond and Vanilla Mousse

Banana Mousse

Careme Mousse

Chocolate Mousse

Coffee Mousse with Biscuit Cream Ice

Duchess of York Mousse

Florida Mousse

Princess de Sagan Mousse

Rice Cream Mousse with Bananas

Tangerine Mousse

Belgravia Biscuits

Diplomat Biscuits

Duchess Marie Biscuits

French Orange Biscuits

Norwegian Biscuits


SORBETS

Antoinette Sorbet

Apple Moscovite Sorbet

Apple Sultan Sorbet

Apricot Sorbet

Banana Sorbet in Pods

Banana Sorbet with ‘Silver Rays’ Rum

Belgrade Sorbet

Black Currant French Sorbet

Cherry Augustus Sorbet

Cucumber Sorbet

Gooseberry Sorbet

Greek Sorbet

Imperial Sorbet

Italian Sorbet

Lemon Sorbet

Melon Sorbet with Champagne

Orange Sorbet

Pineapple Sorbet

Red Currant Cannes Sorbet

Saint James Sorbet

Saint Julien Sorbet

Strawberry French Sorbet

Tomato Sorbet

White Currant Sorbet

Windsor Melon in Timbal

Wine Sorbet with Fruit in Ice Cups


SUNDRIES

Almond Paste

Blanched Pistachios

Boiled Sugar

Butter Cream

Chestnut Crumbs

Chocolate Ice for Tennis, Ball Suppers, etc.

Cold Chocolate Sauce

Coffee Glace

Compote of Bananas

Devilled Almonds

Espagnol Sauce

Iced Macedoine of Fruits

Garnishing Cream

Genoise Paste

Iced Cocoa

Iced Coffee

Iced Fruits with Cream

Iced Gooseberry Fool

Iced Tea

Lemon Water Ice

Nougat Paste

Rose Cream Ice

Snow Cream

Spun Sugar

Tennis Coffee

Vienna Chocolate Icing


































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Antique Victorian Ice Cream Cookbook Desserts Souffles Sorbet Fancy Cookery Vtg:
$115

Buy Now



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