The Book of Ices

Marshall, A B. The Book of Ices: including cream & water ices... (18th thousand)(revised & enlarged). Marshall's School of Cookery: London, [ca.1902]. 12mo blue, blind ruled, gilt lettered bds vii,79,[1]pp. Almost Near Fine/-

MARSHALL, A B [Mrs Agnes Bertha (ca.1855 - 1905)]

The Book of Ices: including cream and water ices, sorbets, mousses, iced souffles, and various iced dishes, with names in French and English and various coloured designs for ices.

London : Marshall's School of Cookery and Simpkin, Marshall, Hamilton, Kent & Co, circa 1902. Revised & Enlarged Edition, Eighteenth Thousand. Printed by William Clowes & Sons Limited. London & Beecles.

Octavo (180x120mm) blue blind-ruled cloth, gilt lettered boards vii (including frontispiece),[1 blank],79,[1 advertisement]pp. Four chromolithographic colour plates including frontispiece by McQuorcodale & Co with tissue guards. Numerous illustrations throughout. Printed leaflet "Marshall's Patent Ice Cave - directions for use" laid in. 

Head and foot of spine and corners gently rubbed, very faint age-toning in several spots else fine & crisp.  The colour plates are fine bright and with complete neat, crisp guards.

Although Mrs Marshall quickly faded from the public consciousness after her death in 1905, her achievements in late Victorian London society, business and hospitality were quite extraordinary.   An extremely successful businesswoman in her own right, running one of only two cookery schools in London, and a highly successful kitchenware and providore business, she also pioneered the cornet or ice-cream cone, investigated the use of liquid gas to freeze ices and designed rapid freezing ice machines such as the Ice Cave referred to above.  The Book of Ices is highly sought after both for the ice cream recipes and the illustrated catalogue of moulds and ice-cream equipment (pps 53- 66).

Extremely scarce in this near fine condition. An excellent copy.

§  Driver, 685.11;