Editing Ice cream (section)

==== England ====
The first recorded mention of ice cream in England was in 1671. [[Elias Ashmole]] described the dishes served at the Feast of St George at Windsor for Charles II in 1671 and included "one plate of ice cream".<ref name=":1">{{Cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |title-link=The Oxford Companion to Food |title=The Oxford Companion to Food |date=2014 |editor=Tom Jaine |others=Illustrated by Soun Vannithone |isbn=978-0-19-967733-7 |edition=3rd |publisher=Oxford University Press |oclc=890807357 |page=403}}</ref> The only table at the banquet with ice cream on it was that of the King.<ref name=":2">{{Cite journal | last=Stallings | first=W.S. Jr. |date=November 1979 |title=Ice Cream and Water Ices in 17th and 18th Century England |journal=Petit Propos Culinaires |issue=3| pages=1–32 | doi=10.1558/ppc.29570 }}</ref> The first recipe for ice cream in English was published in ''[[Mrs. Mary Eales's Receipts]],'' in [[London]] in 1718:<ref>{{cite book |first=Mary |last=Eales |year=1985 |title=Mrs. Mary Eales's Receipts |orig-year=1718 |isbn=0-907325-25-4 |publisher=Prospect Books |location=London |oclc=228661650|title-link=Mrs. Mary Eales's Receipts }}</ref><ref>{{Cite web|url=https://www.gutenberg.org/files/20735/20735-h/20735-h.htm#ice_cream|title=Mrs. Mary Eales's Receipts|website=www.gutenberg.org|access-date=29 March 2015|archive-date=24 September 2015|archive-url=https://web.archive.org/web/20150924205032/http://www.gutenberg.org/files/20735/20735-h/20735-h.htm#ice_cream|url-status=live}}</ref><ref>{{Cite book |last=Grace |first=Maria |title=How Jane Austen Kept her Cool - An A to Z History of Georgian Ice Cream |publisher=White Soup Press |year=2018 |isbn=9780998093796 |location=Great Britain}}</ref><ref name=":1" />

[[File:Les Glaces.jpg|thumb|right|Noblewomen eating ice cream in a French caricature, 1801]]

{{blockquote|
To ice cream.

Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.|''Mrs. Mary Eale's Receipts'' (1718)}}

[[File:Art of Cookery frontispiece.jpg|thumb|left|Title page to ''The Art of Cookery'' by [[Hannah Glasse]]]]
The 1751 edition of ''[[The Art of Cookery made Plain and Easy]]'' by [[Hannah Glasse]] includes a recipe for ice cream: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream...set it [the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt."<ref name=oed>''[[Oxford English Dictionary]]'', 3nd ed. 2012 [https://www.oed.com/view/Entry/90780 ''s.v.'' 'ice cream']</ref> {{lang|fr|L'Art de Bien Faire les Glaces d'Office}} by M. Emy, in 1768, was a cookbook devoted to recipes for flavoured ices and ice cream.<ref name="Cool" />

In 1769 Domenico Negri, an Italian confectioner, founded a business in [[Berkeley Square]] London which would become famous for its ice creams.<ref name=":3">{{Cite book |last=David |first=Elizabeth |url=https://www.worldcat.org/oclc/59649098 |title=Harvest of the cold months. |date=1996 |publisher=Penguin |isbn=0-14-017641-1 |location=London |oclc=59649098}}</ref> His shop was at the Sign of the Pineapple (an emblem used by confectioners) and his trade card said he sold "All Sorts of English, French and Italian wet and dry'd Sweet Meats, Cedrati and Bergamot Chips, Naples Diavoloni, All sorts of Baskets & Cakes, fine and Common Sugar plums", but most importantly, "all Sorts of Ice, Fruits and creams in the best Italian manner."<ref name=":3" />

In 1789 Frederick Nutt, who served an apprenticeship at Negri's establishment, first published ''The Complete Confectioner''. The book had 31 recipes for ice creams, some with fresh fruit, others with jams, and some using fruit syrups. Flavours included ginger, chocolate, brown breadcrumbs and one flavoured with Parmesan cheese.<ref name=":3" /><ref>{{Cite book |last=Nutt |first=Frederick |date=25 July 2022 |title=The Complete Confectioner or The Whole Art of Confectionary Made Easy: Also Receipts for Home-made Wines, Cordials, French and Italian Liqueurs &c |url=https://books.google.com/books?id=WgMqAAAAYAAJ |url-status=live |publisher=S. Leigh and Baldwin Cradock, and Joy |publication-date=1819 |access-date=19 March 2023 |archive-date=6 April 2023 |archive-url=https://web.archive.org/web/20230406094251/https://books.google.com/books?id=WgMqAAAAYAAJ }}</ref>