The ice book
Subtitle: being a compendious and 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
Publisher: Simpkin, Marshall & Co.
Published: 1844
Place of publication: London
Language: eng
Number of pages: 198
Subjects: Ice; Ice Cream