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In a footnote to his chapter on Paris restaurants, Hayward remarked that it had been established that Catherine de Medici and her Florentine confectioners had brought the art of making ices to the French capital.
He gave no chapter or verse, but his footnote gives the impression that it was something he recently read, whether in French or in English perhaps we shall one day find out.
Although frozen desserts were becoming common in regal circles, not until 1670 when the Cafe Procope opened in Paris did "iced creams" and sherbets spread to the masses." ---The Great American Ice Cream Book, Paul Dickson [Atheneum: New York] 1972 (p.
In sum: the first "iced creams" were so named because the appelation described the process. According to the Oxford English Dictionary the first print occurrence of the word "iced cream" as in 1688. That corresponds approximately with the time when "modern" ice creams were first manufactured. European introduction & evolution "Ice cream is reputed to have been made in China as long ago as 3000 BC, but it did not arrive in Europe (via Italy) until the thirteenth century, and Britain had to wait until the late seventeenth century to enjoy it (hitherto, iced desserts had been only of the sorbet variety)...
by the time Hannah Glasse and Elizabeth Raffald were giving recipes for it in the mid-eighteenth century, it was evidently well established.
Hayward, new edition [John Murray: London] 1883 (p. Beeton's statement reads thusly: "Do ladies know to whom they are indebted for the introduction of ices, which all the fair sex are passionately fond of? Hess observes: "the first American recipe that I know of that features vanilla on its own is one for vanilla ice cream in Mary Randolph's The Virginia Housewife, 1824; similar recipes had, however been appearing in France, and Jefferson brought back one in 1784, showing once again how tht printed word lags behind usage." Source: Martha Washington's Booke of Cookery, transcribed by Karen Hess [Columbia University Press: New York] 1981 (p.
--To Catherine de' Medici." (General Observations: Ices, last paragraph). 13) [About vanilla.] Our survey of 18th-early 19th century English and American cookbooks confirms fruit ice creams were probably the most popular.
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George at Windsor in May 1671 One Plate of Ice Cream'. Although its adoption then owed much to French contacts in the period following the American Revolution, Americans shared 18th century England's tastes and the English preference for ice creams over water ices, and proceeded enthusiastically to make ice cream a national dish." ---Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 1999 (p.