The ice book
Subtitle: being a compendious & concise history of everything connected with ice from its first introduction into Europe as an article of luxury to the present time; with an account of the artificial manner of producing pure & solid ice, and a valuable collection of the most approved recipes for making superior water ices and ice creams at a few minutes' notice
By: by Thomas Masters
Contributors: University of Leeds. Library
Publisher: Simpkin, Marshall & Co
Published: 1844
Place of publication: London
Language: eng
Number of pages: 198
Subjects: Ice cream, ices; Manufacture; Ice
Notes: Goldsmiths'-Kress library of economic literature, no. 33622.21.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.