The origin of several popular period ice cream treats (ice creamcones, ice cream sundaes, banana splits, popsicles) are readily claimed by several people andplaces.
The name might havebeen borrowed from a poem by Gelette Burgess published in The (magazine), May 1895:
"I never saw a purple cow,
I never hope to see one;
But I can tell you anyhow
I'd rather see than be one."Historic recipes & notes
Use a large Mixing glass with Lump Ice.
2 jiggers of Cream.
1 bottle Sarsaparilla.
Stir well and serve with Straws."
---, Tom Bullock, facsimile 1917 reprint [Howling at the MoonPress:Jenks OK] 2001 (p.
Into a bright and perfectly clean basin put 1 pound of fine sugar and 1 dozen eggs; mix these well together; then add and stir in 2 quartsof fresh cream or milk, 1 spoonful of salt and 1 tablespoonful of extract of vanilla; set the mixture on the fire and stir constantly till it thickens, but not curdles; strain into an earthen pan, cool, and stir into it 1 ounce of gelatin, dissolved in milkor water; nour pour it into the freezer and work slowly during the whole process til it becomes well frozen; then remove the dasher and pack the cream firmly in brick molds and bury them in ice and salt untl the cream is thoroughly frozen and hard; then turn them from the molds int he usual way and keep them in the ice cave or in a can imbedded in ice, or it may be cut with a knife, dipped in warm water, intosuitable squares, wrapped in wax paper and put in boxes and kep in th ice cave ready for sale."
---, Compiled by The Soda Fountain Trade Magazine [Soda Fountain Publications:New York]4th edition, 1925 (p.
(2) Book is online, courtesy of the Biblioteque Nationale]Our survey of historic USA newspapers suggests the ice cream flavor "rum raisin" became popular during the 1930s.
Quinzio offers an entire chapter on this topic; your local public librarian can help you get a copy of the book.]What exactly was Hokey Pokey?
"Hokeypokeys were slices cut from bricks of ice cream...These bricks were generally about eighteen inches long, twelve incheswide, and two and a half to three inches deep.
We do not have ready access to it and cannot confirm.]
Whites 6 eggs.
6 tablespoons powdered sugar.
2 quart brick of ice cream.
Thin sheet sponge cake.
Make meringue of eggs and sugar as in Meringue I., cover board with white paper, lay on sponge cake, turn ice ccreamon cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly.
"Most consumers view ice cream as a luxury purchase, a small indulgence, and are somewhat more price-elastic," said Eric Katzman, food analyst for Deutsche Bank."
---"Ice Cream Makers Shrink 'The Brick'," John Curran, Associated Press Writer, November 18, 2002
"The first appearance of ice cream in America is not known, but the first report of any sort indicating its presence in the colonies is a letter, written by a guest of Governor William Bladen of Maryland, which states: '...we had dessert no less Curious; among the Rarities of which it was Comnpos'd was somefine Ice Cream which, with the Strawberries and Milk, eat most Deliciously.' So far as is known, the first public advertisement of ice cream anywhere in the world was paid for by Philip Lenzi, a confectioner, who announced in the New York Gazette of May 12, 1777, that his ice cream 'may be had almost every day.' It can be assumed that ice cream was gaining a toehold in New York during the 1780s, because other ads began appearing in the New York papers.
On top of the cake put a layer of vanilla ice cream about one inch in thickness, cover it with meringue or with vanillaomelet souffle preparation and bake in a quick oven so that the heat will not reach the ice cream...Norvegienne.
Philip Lenzi, London confectioner
Ice cream historians credit advertisements published by Philip Lenzi, a confectioner from London, as the first print evidence of commercial ice cream sales in America.
"Ice cream, a more universally distinctive American dish than many others which through of earlier introduction are sectional in character, was invented by Augustus Jackson, a Negro confectioner, who was prominent here during the latter half of the 19th century."
---"Social Worker Cites Contributions of Negro to Philadelphia's Progress," Wayne Hopkins, , June 2, 1932 (p.
There was never any egg, and therenever was any cream." Auster also insisted a glass, not a paper cup, and ice-cold milk were basicto the success of a good egg cream.
It immediately became popular, and the inventor soon enlarged his store, and when he died left a considerable fortune A good many tried to follow his example, and ice cream was hawked about the streets, being wheeled along very much as the hokey-pokey carts are now, but none of them succeeded in obtaining the flavor that Jackson had in his product.--Baker's Helper."
---, March 11, 1894 (p.