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" European introduction myths & legends early American flavors first USA ice cream parlor?
by the time Hannah Glasse and Elizabeth Raffald were giving recipes for it in the mid-eighteenth century, it was evidently well established.
44-45) [Note: David also investigates legend regarding Procope's opening the first ice cream parlor in Paris.] Mr.
Hayward's quote: "We are unable to fix the precise time when [ices/ice cream] there began to be cultivated with success, but it met with the most enlightened encouragement from the merchant-princes of Florence, and the French received the first rudiments of the science from the professors who accompanied Catherine de Medicis to Paris...*It is clearly established that they introduced the use of ices into France. Coryat, in his 'Crudities Gobbled Up,' writing in the reign of James 1., says that he was called 'Furcifer' by his friends, from his using their 'Italian neatnesses namely forks.'"--- The Art of Dining or, Gastronomy and Gastronomes, A.
The tone of the book is set by its frontispiece, which depicts a brace of angels delivering ice cream to earth from heaven.
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.
It would be agreeable to nail the legend to its origin.
The second English writer, who did more than Haywood to establish the Medici story, was Mrs. Very probably she had read it in The Art of Dining.
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.
392-3) "The first substantial piece of writing on ice cream was an anonymous 84-page manuscript entitled L'Art de faire des Glaces which, through watermarks in the paper, has been dated "circa 1700." It is a "how to" work of some sophistication, giving detailed instructions for the preparation of such delights as apricot, voilet, rose, chocolate, and a caramel ice creams and water ices.
As early as 1821 we find mention of "ice-cream gardens' in New York....
Since introducing ice cream to Europe in the Middle Ages, Italy has never relinquished its lead in theis field, and over the centuries the manufacture of ice cream has in many countries been the province of Italian emigres." ---An A to Z of Food and Drink, John Ayto [Oxford Univeristy Press: Oxford] 2002 (p.
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.