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Marshall, Agnes Bertha.
Fancy Ices.
Publisher: Marshall’s School of Cookery and Simpkin, Marshall, Hamilton, Kent & Co., London;
Date of Publication: 1894
Stock Code: 9649
Early reprint. Octavo, pp., iv, [2], 238, [3]. Illustrated throughout. Bound in the original publishers’ midnight blue cloth, black embossed illustration of a Polar Bear serving “fancy ices”; black titles to spine and cover; citron end-papers. Cloth rubbed to spine-tips, joints, edges and lightly worn at corners. Minor toning to endpapers otherwise a clean bright copy. Mrs Marshall’s fantastically camp recipe book with detailed instructions and illustrations, widely considered to be the most important culinary book on frozen desserts. Including recipes for Portland Bomb, Duchess Pudding, Tolstoi Soufflés, Dorothy Cucumber, and Italian Apple Cream in Baskets. Mrs Marshall Divided her work into 3 distinct Parts: Chapters 1 & 2 treat of Custard, Cream & Water Ices, Chapter 3, Soufflés and Mousses, Chapter 4, Sorbets, and Chapter 5, Sundries. With 30 pages of rare illustrated catalogues for culinary products to rear, including structurally spectacular “Fancy Ice” moulds. £250.00