Find thousands of books, manuscripts, visual materials and unpublished archives from our collections, many of them with free online access.

The ice book : being a compendious & concise history of everything connected with ice from its first introduction into Europe as an article of luxury to the present time; with an account of the artificial manner of producing pure & solid ice, and a valuable collection of the most approved recipes for making superior water ices and ice creams at a few minutes' notice / by Thomas Masters.

Masters, Thomas.
Date
1844
  • Books
  • Online

Available online

view The ice book : being a compendious & concise history of everything connected with ice from its first introduction into Europe as an article of luxury to the present time; with an account of the artificial manner of producing pure & solid ice, and a valuable collection of the most approved recipes for making superior water ices and ice creams at a few minutes' notice / by Thomas Masters.
Download options

License

Public Domain Mark
You can use this work for any purpose without restriction under copyright law.
Public Domain Mark (PDM) terms and conditions https://creativecommons.org/publicdomain/mark/1.0
Credit: The ice book : being a compendious & concise history of everything connected with ice from its first introduction into Europe as an article of luxury to the present time; with an account of the artificial manner of producing pure & solid ice, and a valuable collection of the most approved recipes for making superior water ices and ice creams at a few minutes' notice / by Thomas Masters. Public Domain Mark

About this work

Publication/Creation

London : Simpkin, Marshall & Co, 1844.

Physical description

xii, 198 pages, 8 unnumbered leaves of plates : illustrations ; 22 cm

Publications note

Goldsmiths'-Kress library of economic literature, no. 33622.21

Type/Technique

Languages

  • English


Where to find it

Location of original

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

Permanent link