Ice cream bombs, plombieres, fromage moulds, iced souffles, Iced Charlotte and more in "Queen" Cookery Book of ices

Ending this Ice Cream Month with a late 19th century cookbook with wonderful descriptions of types of ice creams and molds.  Bombs, introduced by Francatelli (more HERE) were no longer round with a spun sugar flame, but longer shell shape (left).

'Gunter's Tea Shop' was Negri's 'Pot and Pineapple' founded in 1757 at Berkeley Sq., London ... ice cream recipes in 6 cookbooks

Incredibly, six confectioners who worked at the Berkeley Square shop wrote cookbooks - Nutt, Jarrin, and lesser known Jeanes, Abbott, Barnes and William Gunter (son of the owner James). 

In 1757, famed confectioner Domenico Negri opened the 'Pot and Pineapple' at 7 Berkeley Square.  By 1784 James Gunter (1731-1819) became a partner and by 1799, as sole owner renamed it 'Gunter's Tea Shop'. 

Spongati, Spongada, Spumante - meringue in ice cream

The "very light form of whipped" ice cream was popular in Italy, but less known in the UK.    Francatelli, chef to Queen Victoria, included several recipes in one of his books The Modern Cook, and suggested "the rich variety" of flavors "for the second course."

Fuller's Freezing Machine, Manual with recipes & ice cream made with flowers

William Fuller of London invented his "Neopolitan Freezing Machine" (an early mechanized ice cream maker, replacing the sorbetiere) and wrote A Manual: containing original recipes for preparing ices, in 1851 before his patent.  Some interesting ice cream recipes included Spumoni, Spongati, Flowers, Candied eggs and many flavors. By 1847 he was the "ice pail maker" to Queen Victoria and other royals.

4th of July 1819 in Philadelphia

"Independence Day celebration in Centre Square" Philadelphia, 1819 by John Lewis Krimmel [Historical Society of Pennsylvania, Philadelphia].