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