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
Catalogue details

Licence: Public Domain Mark

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. Source: Wellcome Collection.

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

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    attempted in the art through a wide range of years, though its necessity has never been for one moment questioned. The several gradations in bringing this greatest luxury of warm climates and modern times to perfection, were probably the follow- ing :—First, preserving snow in pits, which was probably practised in very early ages, and mixing it with the beverage; next, boil- ing the water, and placing it in a vessel in the midst of snow, which is mentioned—at least, the principle is recognised—by Aristotle and Galen; then, the aid of evaporation was called in, by which artificial ice is procured throughout Hindostan; and, lastly, nitre was employed to refrigerate the water containing the liquor to be used. This last discovery was claimed by Villa Franca, a Spaniard, in