![\"\"](\"https:\/\/pemberley.com\/wp-content\/uploads\/2019\/08\/icehouse.jpg\")
<\/figure><\/div>\n\n\n\nAbove is a picture of a side section of an ice house designed by Alexander Jamison in 1838 (a little out of our time period but it gives you some idea of the construction).<\/p>\n\n\n\n
Ice from thes\nice houses was used to make sorbets and ice creams.<\/p>\n\n\n\n
Below I have\nlinked recipes for Georgian ices from Ivan Day’s fabulous Historic Food<\/em> website. You might be surprised at the\n” modern-ness ” of some of the ingredients \ud83d\ude09<\/p>\n\n\n\n Interstingly, in another scene in\u00a0Persuasion<\/em>\u00a0( and one which was included in P2) Anne, Elizabeth and Mrs Clay are seen eating marzipan cakes in\u00a0Mollands<\/em>\u00a0the confectioners, which did exist at Number 2, Milsom Street in Bath. Most confectioners also sold ices,and so they could have been eating ice cream or sorbet too.<\/p>\n\n\n\n A good book on this subject, for further reading, is Elizabeth David’s\u00a0Harvest of the Cold Months; A Social History of Ice and Ices\u00a0<\/em>.<\/p>\n\n\n\n Here is a recipie from my copy of Mrs Rundell’s cookery book, A New System of Domestic Cookery<\/em>\u00a0published in 1816, for fruit ice cream, which gives details of the “ice cream maker” in use at the time” :<\/p>\n\n\n\n Get a few pounds of ice, break it almost to powder, throw a large handful and a half of salt among it. You must prepare it in a part of the house where as little of the warm air comes as you can possibly contrive.<\/em><\/p>\n\n\n\n The ice and\nsalt being in a bucket, put your cream into an ice-pot, and cover it; immerse\nit in the ice, and draw that round the pot ,so as to touch every possible part.<\/em><\/p>\n\n\n\n In a few\nminutes put a spatula or spoon in , and stir it well, removing the parts that\nice round the edge to the centre. If the ice cream, or water, be in a form,\nshut the bottom close, and move the whole in the ice, as you cannot use a spoon\nto that without danger of waste. There should be holes in the bucket, to let\noff the ice as it thaws.<\/em><\/p>\n\n\n\n Note: When any fluid tends towards cold, the moving of it quickly accelerates the cold; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling.<\/em><\/p>\n\n\n\n ********************************************** Mix the juice of the fruits with as much sugar as will be wanted, before you add cream, which should be of middling richness.<\/em><\/p>\n\n\n\n http:\/\/www.historicfood.com\/Georgian%20Ices.htm<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" In the film Persuasion with Amanda Root,Anne is seen eating ices in the dining room at Kellynch. The reason Elizabeth makes the point about it being the last of the ice (cream or sorbet) till next winter, is that in … Continue reading
\nIce Creams.<\/em><\/p>\n\n\n\n