Question: What did Agnes Marshall do for a living when she popularized ice cream?
About the article "Ice cream", section "Ice cream cone".

Candidate passages:
Edible cones were mentioned in French cooking books as early as 1825, when Julien Archambault described how one could roll a cone from "little waffles".
Another printed reference to an edible cone is in "Mrs A.
B. Marshall's Cookery Book", written in 1888 by Agnes B. Marshall (1855–1905) of England.
Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons".
In the United States, ice cream cones were popularized in the first decade of the 20th century.
On December 13, 1904, a New Yorker named Italo Marchioni received U.S. patent No.
746971 for a mold for making pastry cups to hold ice cream.
Marchioni claimed that he has been selling ice cream in edible pastry holders since 1896.
However, Marchioni's patent was not for a cone and he lost the lawsuits that he later filed against cone manufacturers for patent infringement.
In St. Louis, Missouri during the 1904 Saint Louis Exposition, the Banner Creamery's owner George Bang was selling ice cream.
Allegedly, he ran out of bowls and was given rolled-up waffles to serve it in instead or it might be Ernest A. Hamwi, a waffle maker at the World Fair, as the first inventor. 
In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-eighteenth century.
Ice cream became popular and inexpensive in England in the mid-nineteenth century, due to the efforts of a Swiss emigre Carlo Gatti.
He set up the first stall outside Charing Cross station in 1851, selling scoops of ice cream in shells for one penny to the public; previously, ice cream was an expensive treat confined to rich people with access to an ice house.
He built a large 'ice well' for storage of the ice that he took from Regent's Canal under a contract with the Regent's Canal Company.
By 1860, with a rapidly expanding business, he began importing ice on a large scale from Norway.
Agnes Marshall, regarded as the 'queen of ices' in England did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit.
She wrote four books: "Ices Plain and Fancy: The Book of Ices" (1885), "Mrs. A.B.
Marshall's Book of Cookery" (1888), "Mrs. A.B.
Marshall's Larger Cookery Book of Extra Recipes" (1891) and "Fancy Ices" (1894) and gave public lectures on cooking.
She even suggested using liquid nitrogen to make ice cream.
Ice cream soda was invented in the 1870s, adding to ice cream's popularity.
The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim.
The ice cream sundae originated in the late 19th century.
Several men claimed to have created the first sundae, but there is no conclusive evidence to support any of their stories.
Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday.
Towns claiming to be the birthplace of the sundae include Buffalo, Two Rivers, Ithaca, and Evanston.
Both the ice cream cone and banana split became popular in the early 20th century.
The first mention of the cone being used as an edible receptacle for the ice cream is in "Mrs. A.B.
Marshall's Book of Cookery" of 1888.
Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons".
The ice cream cone was popularized in the USA at the 1904 World's Fair in St. Louis, MO.
The history of ice cream in the 20th century is one of great change and increases in availability and popularity.
In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor.
During American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.
Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common.
There was an explosion of ice cream stores and of flavours and types.
Vendors often competed on the basis of variety.
Howard Johnson's restaurants advertised "a world of 28 flavors".
Baskin-Robbins made its 31 flavours ("one for every day of the month") the cornerstone of its marketing strategy.
The company now boasts that it has developed over 1000 varieties.
One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in thereby reducing costs.
It made possible the soft ice cream machine in which a cone is filled beneath a spigot on order.
In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of soft-serve ice cream outlets.
Technological innovations such as these have introduced various food additives into ice cream, the notable one being the stabilizing agent gluten, to which some people have an intolerance.
Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.
The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs. 
When Italian duchess Catherine de' Medici married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets.
One hundred years later, Charles I of England was, it was reported, so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative.
There is no historical evidence to support these legends, which first appeared during the 19th century.
The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery’s "Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature".
Recipes for "sorbetti" saw publication in the 1694 edition of Antonio Latini's "Lo Scalco alla Moderna" (The Modern Steward).
Recipes for flavoured ices begin to appear in François Massialot's "Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits", starting with the 1692 edition.
Massialot's recipes result in a coarse, pebbly texture.
Latini claims that the results of his recipes should have the fine consistency of sugar and snow.
Ice cream recipes first appeared in 18th-century England.
The recipe for ice cream was published in "Mrs. Mary Eales's Receipts" in London in 1718.
To ice cream.
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and 93 lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out.
When you wou’d freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.
However, the earliest reference to ice cream given by the "Oxford English Dictionary" is from 1744, reprinted in a magazine in 1877.
"1744 in Pennsylvania Mag.
Hist.
& Biogr.
(1877) I.
126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously.
"The 1751 edition of "The Art of Cookery made Plain and Easy" by Hannah Glasse features a recipe for ice cream.
OED gives her recipe: "H. GLASSE Art of Cookery (ed.
4) 333 (heading) To make Ice Cream..set it the cream into the larger Bason.
Fill it with Ice, and a Handful of Salt."
The year 1768 saw the publication of "L'Art de Bien Faire les Glaces d'Office" by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.
Ice cream was introduced to the United States by Quaker colonists who brought their ice cream recipes with them.
Confectioners sold ice cream at their shops in New York and other cities during the colonial era.
Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream.
First Lady Dolley Madison is also closely associated with the early history of ice cream in the United States.
One respected history of ice cream states that, as the wife of U.S. President James Madison, she served ice cream at her husband's Inaugural Ball in 1813.
Small-scale handcranked ice cream freezer were invented in England by Agnes Marshall and in America by Nancy Johnson in the 1840s. 
Agnes Bertha Marshall (24 August 1855 - 29 July 1905) was an English culinary entrepreneur.
She became a leading cookery writer in the Victorian period, and was dubbed the "Queen of Ices" for her works on ice cream and other frozen desserts.
In time before practical domestic refrigeration, her success increased the demand in London for ice imported from Norway.
Her 1888 cookery book included a recipe for "cornets with cream", possibly the earliest publication of the edible ice cream cone.
Marshall was born in Walthamstow.
Her father, John Smith, was a clerk, but died when she was young and his widow, Susan, remarried.
Marshall's early life remains obscure, but it was later written in the "Pall Mall Gazette" that she studied cooking from an early age, and "practised at Paris and with Vienna's celebrated chefs".
She married Alfred William Marshall in 1878.
She wrote four books: "Ices Plain and Fancy: The Book of Ices" (1885), "Mrs. A.B.
Marshall's Book of Cookery" (1888), "Mrs. A.B.
Marshall's Larger Cookery Book of Extra Recipes" (1891) and "Fancy Ices" (1894).
She also gave public lectures on cooking, and ran an agency for domestic staff.
She was granted a patent for an improved ice cream machine that could freeze a pint of ice cream in five minutes, and also suggested using liquid nitrogen to make ice cream.
With her husband, she established the Marshall School of Cookery in Mortimer Street in 1883, and published a weekly magazine, "The Table", from 1886.
The couple also sold cooking supplies and equipment.
She fell from a horse in 1904 and never fully recovered.
She died in Pinner the following year, and was cremated at Golders Green crematorium.
After her death, the rights to her books were sold to Mrs Beeton's publisher, Ward Lock.
Her husband took over the business that they had run together, but it failed.
Unlike Mrs Beeton, Marshall quickly faded from public memory.
A biography was published in 1998 entitled "Mrs Marshall: the Greatest Victorian Ice Cream Maker", including a facsimile of her 1885 "Book of Ices". 
 cone.
"Mrs Marshall's Cookery Book," published in 1888, endorsed serving ice cream in cones, but the idea definitely predated that.
Agnes Marshall was a celebrated cookery writer of her day and helped to popularise ice cream.
She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.
Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904.
According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce.
Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors.