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167) "The first ice creams, in the sense of an iced and flavoured confection made from full milk or cream, are thought to have been made in Italy and then in France in the 17th century, and to have been diffused from the French court to other European countries... Eales was a pioneer with few followers; ice cream recipes remained something of a rarity in English-language cookery books...The first recorded English use of the term ice cream (also given as iced cream) was by Ashmore (1672), recording among dishes served at the Feast of St. As for America, Stallings observes that ice cream is recorded to have been served as early as 1744 (by the lady of Governor Blandon of Maryland, nee Barbara Jannsen, daughter of Lord Baltimore), but it does not appear to have been generally adopted until much later in the century.In a footnote to his chapter on Paris restaurants, Hayward remarked that it had been established that Catherine de Medici and her Florentine confectioners had brought the art of making ices to the French capital.He gave no chapter or verse, but his footnote gives the impression that it was something he recently read, whether in French or in English perhaps we shall one day find out.Called The Art of Making Frozen Desserts, it is a 240-page offering by one M.Emy, who not only gives formulas for "food fit for the gods," but offers theological and philosophical explanations for such phenomena as the freezing of water.
In 1768 there appeared in Paris what is undoubtedly the most outlandish treatise on the subject ever to be published.Hayward, new edition [John Murray: London] 1883 (p. Beeton's statement reads thusly: "Do ladies know to whom they are indebted for the introduction of ices, which all the fair sex are passionately fond of? Hess observes: "the first American recipe that I know of that features vanilla on its own is one for vanilla ice cream in Mary Randolph's The Virginia Housewife, 1824; similar recipes had, however been appearing in France, and Jefferson brought back one in 1784, showing once again how tht printed word lags behind usage." Source: Martha Washington's Booke of Cookery, transcribed by Karen Hess [Columbia University Press: New York] 1981 (p.--To Catherine de' Medici." (General Observations: Ices, last paragraph). 13) [About vanilla.] Our survey of 18th-early 19th century English and American cookbooks confirms fruit ice creams were probably the most popular.It would be agreeable to nail the legend to its origin.The second English writer, who did more than Haywood to establish the Medici story, was Mrs. Very probably she had read it in The Art of Dining.