On Food and Cooking

about two hours.
— Nouveau confiturier, 1682
Fromage à l’angloise (English Cheese)
Take a chopine [16 oz] of sweet cream and
the same of milk, half a pound of powdered
sugar, stir in three egg yolks and boil until
it becomes like a thin porridge; take it
from the fire and pour it into your ice
mould, and put it in the ice for three hours;
and when it is firm, withdraw the mold,
and warm it a little, in order more easily to
turn out your cheese, or else dip your
mould for a moment in hot water, then
serve it in a compôtier.
— François Massialot, La Nouvelle
instruction pour les confitures (1692)
In America, a Food for the Masses America
transformed this delicacy into a food for the
masses. Ice cream making was an awkward,
small-batch procedure until 1843, when a
Nancy Johnson of Philadelphia patented a
freezer consisting of a large bucket for the