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The 19th-century entrepreneur who pioneered modern ice cream
Summary
Agnes B. Marshall was an entrepreneur in the 19th century who pioneered modern ice cream. She created recipes with a variety of ingredients, including spices, meats, custards, and vegetables, that she froze in self-designed casts in the shape of animals and other objects. She also invented one of the earliest home ice cream makers to make ice cream more accessible to the middle-class. She wrote several cookbooks and published a magazine, and is credited with creating the first edible ice cream cone and the concept of liquid nitrogen ice cream. Although she has largely been forgotten, some ice cream shops still remember her as a pioneer.
Q&As
Who was Agnes B. Marshall?
Agnes B. Marshall was a 19th-century culinary entrepreneur, chef, cookbook author, and business owner.
What made Agnes B. Marshall's ice cream innovations so revolutionary?
Agnes B. Marshall mixed spices, meats, custards, and vegetables into her ice creams and froze them in fanciful, self-designed casts in the shape of rabbits, melons, and cucumbers. She also experimented with savory ice cream flavors like rye bread, truffle mushroom, asparagus, and even oyster.
What was the significance of Marshall's 'Pretty Luncheon' tour in England?
Marshall's 'Pretty Luncheon' tour in England was a huge hit, as attendees couldn't get over the care with which Marshall chose her ingredients.
How did Agnes B. Marshall contribute to the modern ice cream cone?
Agnes B. Marshall was the first to put edible ice cream cones on the map with her recipe for "cornets with cream," which called for a wafer-like mix of eggs, flour, sugar, and almonds, and she told her readers to fill them with cream, custard, and fruit.
How did Agnes B. Marshall's inventions influence modern nitrogen ice cream?
Agnes B. Marshall wrote about a possible technique she called “liquid oxygen” to freeze ice cream at home, which was the precursor to modern nitrogen ice cream.
AI Comments
đź‘Ť This article is an amazing resource for anyone looking to learn more about the life and accomplishments of Agnes B. Marshall, the pioneering 19th century entrepreneur who revolutionized ice cream. It is a great way to learn about the history of ice cream and the impact it has had on society.
đź‘Ž This article is overly long and contains too much detail, making it hard to read and understand the main points. The use of historical references and long-winded descriptions also makes it difficult to appreciate the real-life impact of Agnes B. Marshall's achievements.
AI Discussion
Me: It's about a 19th-century entrepreneur and inventor named Agnes B. Marshall who was responsible for modern ice cream designs. She was an incredibly innovative and creative chef who pioneered savory ice cream flavors and invented one of the earliest home ice cream makers. Her influence is still seen in modern ice cream trends and she's become known as the "Queen of Ices".
Friend: Wow, that's really interesting. It's amazing how much of an impact she had on modern ice cream culture.
Me: Yeah, it's incredible! Her story shows the power of innovation and creativity. It's a reminder that despite the challenges of the past, it's possible to create something that will have a lasting impact. And it's also a reminder that the current popular trends are not necessarily the most innovative. We should always be looking for new ideas and pushing the boundaries of what's possible.
Action items
- Research the 2023 State of AI Report to gain a better understanding of how AI is revolutionizing content creation and business operations.
- Listen to the AI Impact Report podcast to stay up to date on the latest developments in AI technology.
- Read Agnes B. Marshall's cookbooks to learn more about her innovative ice cream recipes and techniques.
Technical terms
- A social media platform used to share photos and videos.
- Liquid nitrogen ice cream
- Ice cream made with liquid nitrogen, a type of cold gas used to freeze the ingredients.
- Haute cuisine
- High-end cuisine, typically associated with fine dining.
- Foie gras a la caneton
- A type of savory ice cream made with cayenne, jelly, goose liver, and frozen eggs, molded into the shape of a duck.
- Penny lick glasses
- Reusable bowls used to sell ice cream in the 1800s.
- Savory ice cream
- Ice cream made with savory ingredients, such as vegetables, meats, and spices.
- Rye bread
- A type of bread made with rye flour.
- Truffle mushroom
- A type of mushroom with a strong, earthy flavor.
- Asparagus
- A type of vegetable with a grassy flavor.
- Oyster
- A type of seafood with a briny flavor.
- Pumpernickel
- A type of dark bread made with coarsely ground rye flour.
- Foie gras
- A type of liver pâté made with goose or duck liver.
- Neapolitan - A type of ice cream made with three flavors
- chocolate, vanilla, and strawberry.
- Tomatoes
- A type of fruit with a sweet and acidic flavor.
- Peas
- A type of legume with a sweet flavor.
- Artichokes
- A type of vegetable with a slightly bitter flavor.
- Edible ice cream cones
- Ice cream served in a cone made of edible ingredients, such as wafers or cookies.
- Nitrogen ice cream
- Ice cream made with liquid nitrogen, a type of cold gas used to freeze the ingredients.
- Home ice cream makers
- Devices used to make ice cream at home.
- Ball suppers
- A type of dinner party meal.
- Luncheons
- A type of light meal.
- Dinners
- A type of meal.
- World’s Fair
- A large international exhibition of culture and industry.
- Generative AI
- Artificial intelligence used to generate content.
- Autonomous monsters
- Autonomous robots or machines.
- Microcosm
- A small system or environment that is representative of a larger system or environment.