Editing Ice cream (section)

==== France ====
In 1665, the {{lang|fr|Catalogue des Marchandises rares...}}, edited in [[Montpellier]] by Jean Fargeon,<ref>{{Cite book |last=Fargeon |first=Jean |title=Catalogue des marchandises rares…, op. cit., p. 16., op. cit., p. 16..}}</ref> listed a type of frozen sorbet. While the composition of this sorbet is not provided, Fargeon specified that it was consumed frozen using a container that was plunged into a mixture of ice and saltpetre. These sorbets were transported in pots made of clay and sold for three livres per pound.

According to {{lang|fr|L'Isle des Hermaphrodites}},<ref>{{Cite book |last=Thomas |first=A. |title=L'Isle des Hermaphrodites, op. cit., p. 108. Planhol X. de, L'eau de neige…, op. cit., p. 168-172 et 179-181.}}</ref> the practice of cooling drinks with ice and snow had already emerged in [[Paris]], particularly in the court, during the 16th century. The narrator notes that his hosts stored ice and snow, which they later added to their wine. This practice slowly progressed during the reign of [[Louis XIII]] and was likely a necessary step towards the creation of ice cream.<ref>{{Cite book |url=https://www.worldcat.org/oclc/1366226853 |title=La glace et ses usages. |date=1999 |editor=Aline Rousselle |isbn=978-2-35412-382-6 |location=Perpignan |publisher=Presses universitaires de Perpignan |oclc=1366226853}}</ref> In 1682, {{lang|fr|Le Nouveau confiturier françois}} provided a recipe for a specific type of ice cream, called {{lang|fr|"neige de fleur d'orange"}}.<ref name="Backer-2011"/>

In 1686, Italian [[Procopio Cutò|Francesco dei Coltelli]] opened an ice cream café in Paris, and the product became so popular that during the next 50 years, another 250 cafés opened in Paris.<ref>{{cite book|last=Visser|first=Margaret|title=Much Depends on Dinner|publisher=Grove Atlantic Press|year=1999|edition=illustrated|page=297|isbn=978-0-8021-3651-0|url=https://books.google.com/books?id=iijF4QSwPssC|access-date=13 May 2009}}</ref><ref>{{cite web|url=http://www.procope.com/|title=Restaurant Le Procope|publisher=procope.com|language=it|access-date=13 May 2009|archive-date=9 March 2018|archive-url=https://web.archive.org/web/20180309041331/http://www.procope.com/|url-status=live}}</ref>

The first recipe in [[French language|French]] for flavoured ices appears in 1674, in [[Nicholas Lemery]]'s {{lang|fr|Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature}}.<ref name="Cool" /> Recipes for {{lang|it|sorbetti}} saw publication in the 1694 edition of Antonio Latini's {{lang|it|Lo Scalco alla Moderna}} (The Modern Steward).<ref name="Cool" /> Recipes for flavoured ices begin to appear in François Massialot's {{lang|fr|Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits}}, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.<ref name="Cool" />