Agnes Marshall

Ices and Ice Creams

  • Ices and Ice Creams
  • Agnes Marshall

    '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’

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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