I scream, you scream, we all scream for ice cream!

Remember my post last year on Ice Cream a la 1800s, where I talked a bit about the origins of ice cream and more specifically the first “ice cream” maker, called a sabottiere?

A little refresher: The sabottiere is the inner canister shown in the picture to the right. The prepared ingredients would be placed in the canister with the lid secured. The sabottiere was then placed in a bucket, and a mixture of ice and salt was packed around it. Then someone had to manually grab the handle and turn the canister clockwise and then counterclockwise for whatever length of time the recipe specified.

Labor intensive indeed!

The sabottiere was the ice cream maker of the 1700s, but by the 1800s it was on its way out as technology advanced and a new ice cream maker was introduced. This one functioned the same as the sabottiere, but had a hand crank that attached to the top. A person would turn the crank, which in turn rotated the sabottiere. It was a lot less work, and it made ice cream much faster. The design has stood the test of time. You can still find ice cream makers today (both electric and hand cranked) that are very similar to the mid-1800s ice cream maker.

There were two forms of ice cream:

  1. Frozen ice, which was basically a mix of water or lemonade and fresh fruit (raspberries, cherries, currents, strawberries…).
  2. Ice cream, made with milk, cream and eggs.

Here’s a recipe for Chocolate Ice Cream from the 1847 Lady’s Receipt Book by Eliza Leslie:

Scrape down half a pound of the best chocolate or of Baker’s prepared cocoa. Put it into a sauce-pan, and pour on it a pint of boiling milk. Stir, and mix it well, and smoothly. Then set it over the fire, and let it come to a boil. Mix together in a pan, a quarter of a pound of powdered loaf-sugar, and a pint of rich cream. In another pan beat very light the yolks of nine eggs. Afterwards gradually stir the beaten egg into the cream and sugar, and then put the mixture into a sauce-pan; stir in, by degrees, the chocolate; set it over the fire, and simmer it till it is just ready to come to a boil. Strain it through a sieve, transfer it to a freezer, and freeze it in the usual manner of ice-cream.

Did you know Fact Alert!

  • Did you know that Frederick Tudor was known as Boston’s “Ice King?” He founded the Tudor Ice Company during the early 19th century and made a fortune by harvesting ice in the winter from New England lakes and then selling it to the Caribbean and Europe.
  • Did you know that sugar was so abundant by the 1830s that an average person was consuming about 90lbs of sugar per year. Today the average person consumes over 156 lbs of sugar per year!

One Response to I scream, you scream, we all scream for ice cream!

  1. Audry says:

    This makes me want to make ice cream!

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