References

Andrews, T. Nectar and Ambrosia: An Encyclopedia of Food in World Mythology. Oxford: ABC Clio, 2001.

Ashmole, The Institution, Laws & Ceremonies of the Most Noble Order of the Garter. London: 1672. 

Ayto, John. An A-Z of Food and Drink. Oxford: Oxford University Press, 2002.

Bourne, Joanna. “What a pity it isn’t illegal . . . Regency Ice Cream.” Word Wenches. October, 2010 Accessed June 15, 2018. http://wordwenches.typepad.com/word_wenches/2010/10/regency-ice-cream.html   

David, Elizabeth. Harvest of the Cold Months: The Social History of Ice and Ices. Viking: New York, 1994.

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.

Day, Ivan. “Georgian Ices.” Historic Food. 2004. Accessed June 18, 2018. http://www.historicfood.com/Georgian Ices.htm .

Day, Ivan. “Wafer Making.” Historic Food. 2004. Accessed June 21, 2018. http://www.historicfood.com/Wafer.htm .

Day, Ivan. “Lady Ann Fanshawe’s Icy Cream.” Food History Jottings. April 5, 2012. Accessed June 1, 2018. http://foodhistorjottings.blogspot.com/2012/04/lady-anne-fanshawes-icy-cream.html .

Dickson, Paul.  The Great American Ice Cream Book. Atheneum:New York,1972 

Hess, Karen. (transcriber) Martha Washington’s Booke of Cookery. Columbia University Press: New York, 1981.

Kraft, Amy. “Here’s How Ice Cream Was Made in the 1800s.” Modern Notion. August 21, 2014. Accessed June 12, 2018. http://modernnotion.com/heres-ice-cream-made-1800s/ .

Leslie, Ellen.  “The ice house uncovered” Country Life.  October 4, 2010 . Accessed, March 20, 2014. http://www.countrylife.co.uk/comment-opinion/the-ice-house-uncovered-20789#Fbm1KZheZ6tZ1KhX.99

Mariani, John. The Dictionary of Italian Food and Drink. Broadway Books: New York, 1998.  Capatti, Alberto & Massimo Montanari. Italian Cuisine: A Cultural History. Columbia University Press: New York, 1999.

Olver, Lynne. “Food Timeline FAQs: Ice Cream & Ice.” Food Timeline. February 8, 2015. Accessed June 8, 2018. http://www.foodtimeline.org/foodicecream.html.

Quinzio, Jeri. “Asparagus Ice Cream, Anyone?” Gastronomica. May 05, 2002. Accessed June 12, 2018. https://gastronomica.org/2002/05/05/asparagus-ice-cream-anyone.

Quinzio, Jeri. Of Sugar and Snow: A History of Ice Cream Making. University of California Press: Berkeley 2009.  

Quinzio, Jeri. “Ice Cream Cone Conundrum,”  Radcliffe Culinary Times, Vol. X, No. 1, Spring 2000, Radcliffe Culinary Friends of the Schesinger Library, the Radcliffe Institute for Advanced Study, Harvard University.

Randolph, Mary and Karen Hess. The Virginia Housewife. Facsimile 1824 edition with historical notes and commentaries by Karen Hess. University of South Carolina Press: Columbia SC, 1984. 

Reber, Patricia Bixler. “Mary Randolph’s Peach Ice Cream.” Researching Food History. August 21, 2017. Accessed June 8, 2018. http://researchingfoodhistory.blogspot.com/2017/08/mary-randolphs-peach-ice-cream.html

Rossen, Jake. “A Cool History of Ice Cream.” Mental Floss. June 28, 2017. Accessed June 20, 2018. http://mentalfloss.com/article/502325/cool-history-ice-cream.

Sanborn, Vic. “Storing Ice and Making Ice Cream in Georgian England.” Jane Austen’s World. September, 29, 2008. Accessed June 5, 2018. https://janeaustensworld.wordpress.com/2008/09/29/storing-ice-and-making-ice-cream-in-georgian-england/ .

Sanborn, Vic. “The Pot and Pineapple and Gunter’s: Domenico Negri, Robert Gunter, and the Confectioner’s Art in Georgian London.” Jane Austen’s World. July 10, 2013. Accessed June 8, 2018. https://janeaustensworld.wordpress.com/2013/07/09/the-pot-and-pineapple-and-gunters-domenico-negri-robert-gunter-and-the-confectioners-art-in-georgian-london/ .

Simeti, Mary Taylor. Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food. Ecco Press: Hopewell NJ, 1989. 

Stradley, Linda. “History Of Ice Cream Cone.” What’s Cooking America. February 20, 2017. Accessed June 10, 2018. https://whatscookingamerica.net/History/IceCream/IceCreamCone.htm

Stradley, Linda. “Legends and Myths of Ices and Ice Cream History.” What’s Cooking America. January 05, 2017. Accessed June 12, 2018. https://whatscookingamerica.net/History/IceCream/IceCreamHistory.htm.

Thomson, J., and Adolphe Smith. Street Life in London. London: Sampson Low, Marston, Searle and Rivington, 1877.

Upton, Emly. “The History of Ice Cream.” Today I Found Out. June 16, 2013. Accessed June 10, 2018. http://www.todayifoundout.com/index.php/2013/06/the-history-of-ice-cream/ .

Walton, Geri. “What are Cellars, Storage, and Outbuildings?” Geri Walton.  July 6, 2015. Accessed July 7, 2015 https://www.geriwalton.com/what-are-cellars-storage-and/ 

Weir, Robert J. “An 1807 Ice Cream Cone: Discovery and Evidence.” Historic Food. Accessed June 21, 2018. http://www.historicfood.com/Ice Cream Cone.htm  .

Period Cookbooks

A Lady. Domestic Economy and Cookery for the rich and poor. London: Longman, Rees, Orme, Brown and Green. 1827.

Beeton, Isabella. Beeton’s Book of Household Management. London: S. O. Beeton Publishing, 1861.

Borella. The Court and Country Confectioner: Or, the House-keepers Guide ; to a More Speedy, Plain, and Familiar Method of Understanding the Whole Art of Confectionary … A New Edition. To Which Is Added, a Dissertation on the Different Species of Fruits, and the Art of Distilling … By Mr. Borella ..London: Printed for G. Riley, 1772.

Briggs, Richard. The New Art of Cookery; According to the Present Practice: Being a Complete Guide to All Housekeepers, on a Plan Entirely New; Consisting of Thirty-eight Chapters. … With Bills of Fare for Every Month in the Year, Neatly and Correctly Printed.Philadelphia:: Printed for H. & P. Rice, and Sold by J. Rice and Baltimore., 1798.

Clermont, B., and Menon. The Professed Cook ; Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy … including a Translation of Les Soupers De La Cour … By B. Clermont … The Third Edition, Revised and Much Enlarged. London: W. Davis, Etc., 1776.

Cooke, John Conrade. Cookery and confectionery.   London : W. Simpkin, and R. Marshall, 1824.

Eales, Mary. Mrs. Mary Eales’s Receipts: Confectioner to Her Late Majesty Queen Anne. London: 1733 (first ed. 1718)

Emy, M. L’Art de bien faire les glaces d’office; ou Les vrais principes pour congeler tous les rafraichissemens. Paris, 1768.  

Francatellli, Charles Elme’. The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Comprising, in Addition to English Cookery, the Most Approved and Recherché Systems of French, Italian, and German Cookery ; Adapted as Well for the Largest Establishments as for the Use of Private Families..   London, New Burlington Street: Richard Bentley. 1846.

Gillier, Joseph. Le Cannameliste Français (1751). Reprint: *Nancy: Le veuve Leclerc, 1768.

Glasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Ever Yet Published … London: Printed for the Author, and Sold at Mrs. Ashburn’s, a China Shop, the Corner of Fleet-Ditch, 1747.

Goodfellow, Mrs. Mrs. Goodfellow’s Cookery As it Should Be: A New Manual of the Dining Room And Kitchen … Philadelphia: T. B. Peterson & brothers, 1865.

Marshall, A. B. Wheaton.  Mrs. A.B. Marshall’s cookery book. London : Simpkin, Marshall, Hamilton, Kent, & Co: Marshall’s School of Cookery, 1890.

Marshall, A. B. Wheaton.  The Book of Ices. London : Simpkin, Marshall, Hamilton, Kent, & Co: Marshall’s School of Cookery, 1888.

Nutt,  Frederick. The Complete Confectioner ; Or, the Whole Art of Confectionary: … By a Person, Late an Apprentice to the Well-known Messrs. Negri and Witten ..London: Printed for the Author, 1807.

Putnam, Elizabeth H. Mrs. Putnams Receipt Book: And Young Housekeeper’s Assistant (classic Reprint). Boston: Ticknor, Reeds and Fields. 1853

Rundell, Maria Eliza Ketelby. A New System of Domestic Cookery: Formed upon Principles of Economy, and Adapted to the Use of Private Families. A New ed. London: Printed for John Murray …, 1814.