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Called The Art of Making Frozen Desserts, it is a 240-page offering by one M.
Emy, who not only gives formulas for "food fit for the gods," but offers theological and philosophical explanations for such phenomena as the freezing of water.
At first, ice cream was simply as its name suggests: cream, perhaps sweetened, set in a pot nestling in ice to cool it down.
But before long recipes became more sophisticated, and the technique of periodic stirring to prevent the formation of ice crystals was introduced, and ice cream was set on a career of unbroken popularity.
In 1768 there appeared in Paris what is undoubtedly the most outlandish treatise on the subject ever to be published.
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.