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Parfait au cafe

Parfait au cafe

Parfait
The orginal parfait was 19th century frozen coffee-flavoured French ice dessert constructed in parfait-shaped (tall and thin) ice cream molds. This dessert was not served in tall, thin glassware as we know today. It was extracted from the mold (of similar shape) and served on decorated plates.
Layered, molded ice cream treats (with fruits, syrups & liqueurs) were quite popular by the mid-19th century both in Europe and America. They were presented in many fabulous shapes much to the delight of diners of all ages. Parfait, as is currently known by Americans is a multi-layered ice cream treat presented in "parfait" glasses. These glasses are typically thin and tall. The parfait is usually made with rich vanilla ice cream accented with liqueur or other other syrup (chocolate, strawberry) . The most notable difference between an American parfait and the ever popular Ice Cream Sundae is the dish. The parfait is presented tall & thin; the sundae is most often served in a wide-mouth glass that may or may not have a stem. The use of liqueur is generally relegated to the parfait. Did you know? Parfait is the French word for "perfect."
"Parfait. An iced dessert made with double (heavy) cream, which gives it smoothness, prevents it from melting too quickly and enables it to be cut into slices. Originally the parfait was a coffee-flavoured ice cream; today, the basic mixture is a flavoured custard-cream, a flavoured syrup mixed with egg yolks or a fruit puree, which is blended with whipped ccream and then frozen. There is a special parfait mould in the shape of a cylindar with one slightly rounded end...In Britain and the United States a parfait is also the name of a whipped dessert."
--Larousse Gastonomique, Completely revised and updated [Clarkson Potter:New York] 2001 (p. 840)
"Parfait. A name properly used of a rich frozen dessert, similar to a bombe and often made in a bombe mold. A typical parfait is composed of two or several elements (a lining for the mould and a filling, which may itself be layered) and is flavoured with a liqueur, or with coffee, chocolate, praline, etc. In North America, the term has come to mean something different, namely a combination of fruit and ice cream, served in a tall narrow glass which exposes to view the various layers of the confection. This sort of parfait is not a frozen dessert. However, the frozen dessert version can be frozen in individual parfait glasses, rather than in a single mould, so there is a relationship between the two different things."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 575)
The oldest recipe we have with the name parfait is from a French cookbook dated 1869. It is for a coffee-ice confection.

"Parfait au cafe
Roast 1/2 lb. of coffee in a copper pan;
Boil 3 pints of double cream; put the coffee in it; cover the stewpan, and let the coffee steep for an hour;
Put 12 yolks of eggs in a stewpan, with 1/2 lb. of pounded sugar;
Strain the cream; add it to the egg, in the stewpan; stir over the fire, without boiling, until it thickens, and strain it through a tammy cloth;
Set a freezing-pot and a parfait-mould in some pounded ice, and bay salt;
Put the cream in the freezing-pot, and work itwith the spatula;
When the cream is partly frozen, add 1/2 gill of syrup at 32 degrees (probably Baume); continue working the cream, and, when the syrup is well mixed, add another 1/2 gill of syrup, and 1 quart of well-whipped cream; Fill the mould with the iced cream; close it hermetically, and embed it in the ice for two hours; Turn the parfait out of the mould on to a napkin, on a dish; and serve."
---The Royal Cookery Book, Jules Gouffe [Chef of the Paris Jockey Club] translated and adapted for English use by Alphonse Gouffe [London: Sampson, Low, Son & Marston] 1869 (p. 562-3)

The Book of Ices, A.B. Marshall [London:Marshall's School of Cookery] 1884 includes a recipe (though not named parfait) is quite similar:

"White coffee cream ice: very delicate
Take a quarter of a pound of fresh roasted Mocha coffee berries, and add them to a pint of cream or milk; let them stand on the stove for an hour, but do not let them boil; strain through tammy; sweeten with 3 ounces of sugar. Freeze and finish as for vanilla ice cream."
---Recipe number 25

Mrs. D. A. Lincoln's recipe for parfait...also a coffee concoction (Boston, 1884)

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Philadelphia style ice cream
What is Philadelphia-style ice cream? Excellent question. Generalists claim it is the "finest quality" American frozen confection. Cookbooks and professional industry texts confirm Philadelphia-style ice cream is uncooked. It does not contain whole eggs, though it sometimes contains egg whites. French ice cream, on the other hand, is a cooked product containing whole eggs.
PHILADELPHIA, HOME OF AMERICAN ICE CREAM
"Philadelphia became renowned for its ice cream, and the phrase 'Philadelphia ice cream,' used since the early nineteenth century, came to mean a specifically American style of rich ice cream. One proud Philadelphia confectioner of the nineteenth century James W. Parkinson,...wrote of the prejudicial distinction made between American and French frozen desserts."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 163)
"Philadelphia ice cream is a term synonymous with the best in frozen confections. Though not invented here (forms of ice creams have been around since the 13th century) Philadelphians developed an impeccable reputation for ice cream by the end of the 18th century. Victor Collet and James Parkinson built their businesses on elegant glaces and ices impossibly molded into unusual ornaments."
---The Larder Invaded: Reflections on Three Centuries of Philadelphia Food and Drink, Mary Anne Hines, Gordon Marshall, William Woys Weaver [Library Company of Philadelphia:Philadelphia PA] 1987 (p. 57)
"What is this Philadelphia ice cream? It means ice cream "Simon pure," made of the richest ingredients. When American was young and ice cream was "that new dessert." the very best of it was made by the Quakers. So it was that when anyone anywhere wanted to claim high honor for his ice cream he prefixed it with the name Philadelphia. This real-thing ice cream has but three ingredients in its basic recipe: cream, sugar and a touch of the vanilla bean. Fruits and other flavors can be added as you will..."
---"How America Eats," Clementine Paddleford, Los Angeles Times, May 8, 1949 (p. F36)
"Everyone knows Philadelphia as the city of brotherly love where our independence was declared in 1776, but how may of you are aware that it is the ice cream capital of the country, maybe of the world? When Philadelphia became the seat of government and George Washington the first President, "iced creams" as they were then called were often served at the presidential Thursday dinners. We believe they were not quite the same as our luscious delights made commercially or at home in an ice cream freezer, but were mixtures of cream, sugar and eggs beaten in metal bowls over ice so that they had more the texture of the soft ice cream sold in certain places today. After the great exposition of 1876 Philadelphia became known across the country for the excellence of its ice cream, by then a popular American delicacy, and to this day the words "Philadelphia ice cream" connote the highest quality. Philadelphia confectioners were famed for their ice cream."
---"Philly the Ice Cream Capital," James A. Beard, Los Angeles Times, August 5, 1971 (p. J4)
LEGAL DEFINITIONS
In the early 20th century, Pure Food and Drug laws were enacted to ensure standardized quality for the American consumer. The legal definition of ice cream, including Philadelphia style, was the topic of hot debate. In 1916, the US Supreme Court acknowledged two definitions for Philadelphia ice cream: Hutchinson Ice Cream V. Iowa (242 US) 153 [1916]:
"The ice cream of commerce is not iced or frozen cream. It is a frozen confection-a compound. The ingredients of this compound may vary widely in character, in the number used, and in the proportions in which they are used. These variations are dependent upon the ingenuity, skill, and judgment of the maker, the relative cost at a particular time or at a particular place of the possible ingredients, and the requirements of the market in respect to taste or selling price. Thus, some Philadelphia ice cream is made of only cream, sugar, and a vanilla flavor. In making other Philadelphia ice cream the whites of eggs are added; and according to some formulas vanilla ice cream may be made without any cream or milk whatsoever; for instance, by proper manipulation of the yolks of eggs, the whites of eggs, sugar, syrup, and the vanilla bean. All of these different compounds are commonly sold as ice cream; and none of them is necessarily unwholesome."
SOURCE: Findlaw, US Supreme Court Cases
"Our tariffs have supplied diverting examples showing that laws are not always what they seem, and not always passed for the assigned motive, whether personal or partisan. But these examples usually are too obscure for popular understanding. Generally, such incidents pertain to the higher circles into which the common people are intruders...The highest court in the land has within a few weeks pondered over the problem of what is ice cream, and whether there can be such a thing as ice cream without a drop of cream..."Some Philadelphia ice cream"--only "some"--is made of only cream, sugar, and a vanilla flavor." Happy those who get it. But observe, either Philadelphia ice creams, number unstated, "may be made without any milk or cream whatsoever; for instance, by proper manipulation of the yolks of eggs, the whites of eggs sugar, syurp and the vanilla bean. All of these different compounds are commonly sold as ice cream, and none of them is necessarily unwholesome. The people's prosecutor claimed that it was a fraud and a crime to sell ice cream without at least a specified percentage of cream. The sellers of the miscellanous and mysterious compound defended on the ground that one man has a good a right as another to say what he shall put into his ice cream formula. But the Supreme Court found that the buyer also has his rights. He had the right to know what he is buying, and he cannot know without laws implementing standards on the point to which he attaches most importance, that at least some milk and butter shall be included in what he buys as ice cream."
---"How Taxation and Regulation of Food Works," Edward A. Bradford, New York Times, March 4, 1917 (p. SM6)
Current US definitions are set forth in the Code of Federal Regulations: TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) PART 135_FROZEN DESSERTS. There is no specific reference to "Philadelphia" in the current regulations. There are references to "French" ice cream, contain egg yolks.
"(f) Nomenclature. (1) The name of the food is ``ice cream''; except that when the egg yolk solids content of the food is in excess of that specified for ice cream by paragraph (a) of this section, the name of the food is ``frozen custard'' or ``french ice cream'' or ``french custard ice cream''."
SOURCE: CFR/GPO
SURVEY OF HISTORIC RECIPES
[1792]
Ice Cream (recipe published in Philadelphia)
"Ice Creams. Take a dozen ripe apricots, pare them very thin and stone them, scald and put them into a mortar, and beat them fine; put to them six ounces of double refined sugar, a pint of scalding cream, and rub it through a sieve with the back of a spoon; then put it into a tine with a close cover, and set it in a tub of ice broken small, with four handsful of salt mixt among the ice; when you see your cream get thick round the edges of your tin, stir it well, and put it in again till it becomes quite thick; when the cream is all froze up, take it out of the tin, and put it into the mould you intend to turn it out of: mind that you put a piece of paper on each end, between the lids and the ice cream, put on the top lid, and have another tub of ice ready, as before, put the mould in the middle, with the ice under and over it; let it stand four hours, and do not turn it out before you want it; then dip the mould into cold spring water, take off the lids and paper, and turn it into a plate. You may do any sort of fruit the same way.
---The New Art of Cookery, According to the Present Practice, Richard Briggs [W. Spotswood, R. Campbell, and B. Jonhson:Philadelphia PA] 1792

Italian ice, granita, sorbet & sherbet

Italian ice, granita, sorbet & sherbet 

Italian water ice (also known as granita and sorbetto) has a long and ancient history:
"The Greeks and Romans employed lumps of Etna's snow to chill their wine; the Arabs used it instead to chill their sarbat. The Italian word sorbetto and the English sherbert come from these sweet fruit syrups that the Arabs once drank diluted with ice water. The passage from sarbat and water, chilled in a container of ice, to granita was only a question of time, perhaps the chance invention of a housewife distracted by a passing vendor or a crying child. Sicilians always claim an Arabic origin for their ices, although in her book on Middle Eastern food Claudia Roden cites neither an Arabic name nor a Levantine history for the granita recipes she gives. In any case, whether it was in Damascus or in Catania that the sarbat stayed too long on ice, Sicily is the home of ices as far as the Western world is concerned, and Araby their inspiration. The flavors most common to the western part of Sicily are those that by now are most famous elsewhere in Italy and in America as well, lemon and coffee..."
---Pomp and Sustenance:Twenty-Five Centuries of Sicilian Food, Mary Taylor Simeti [Ecco Press:Hopewell NJ] 1989 (p. 283-4)
"For thousands of years people saved ice to satisfy their desire for cool drinks. The earliest icehouses existed in Mesopotamia, beside the Euphrates River, about 4,000 years ago. The rich used the ice in these puts to cool their wines. Alexander the Great dug pits and filled them with snow so that his army could have cool wine in the summer. Roman emperors had ice brought from the mountains, and the kings of Egypt had snow shipped to them from Lebanon...Easterners, especially in the Turkish Empire, frequently consumed iced fruit drinks, and the people of Greece sold snow in the markets of Athens from as early as the fifth century BC. Today's sherberts and wine coolers likely originated with the wine-flavored ices consumed by early peoples, and today's snow cones likely originated with the ices made long ago form real snow mixed with honey and fruit."
---Nectar and Ambrosia:An Encyclopedia of Food in World Mythology, Tamra Andrews [ABC-CLIO:Santa Barbara] 2000 (p. 121)
"Water ices seem to have come into being, in Europe, at about the same time in the second half of the 17th century as ice cream. The same technique is used for both products...It has been suggested that ices (whether water ices or ice cream) were made much earlier in China. This seems not impossible, and would be difficult to disprove. However, the further idea that they were introduced to Europe by Marco Polo, returning to Venice from China in the 13th century, is unsupported and is best counted as a piece of culinary mythology...As for precedence in Europe...no one can say whether true water ices were first prepared in Italy of France or Spain. Whatever the point of origin, their use spread quickly between the more sophisticated cities of Europe, although there is no sure evidence of then they first crossed the Channel to London...Water ices may be served as a stand-alone refreshment, as a dessert, or as a means of refreshing the palate about halfway through a meal of many courses...Italian sorbetto, and Spanish sorbete, belong to the sherbet group. Antoher Italian term, granita, refers to a water ice with a more granular texture than the standard kind."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 838)
Sherbet & sorbet
Essentially, sherbet and sorbet are similar products. Recipes evolved through the years. In England, the word sherbet also came to denote a powdered fizzy candy. In the USA the term 'sherbet' is commonly used for 'sorbet', except for in fine restaurants. About the words:
"English acquired the word sherbet via Turkish or Persian serbet from Arabic shabah, 'beverage, drink', and at first (in the seventeenth and eighteenth centuries) it was used, logically enough, for a Middle Eastern drink--specifically a cooling drink made from water, fruit juice, and sugar or honey, and often chilled with snow. Then in the nineteenth century and effervescent white powder was devised, composed of bicarbonate of sida, tartaric acid, sugar, and various flavourings, with which to make fizzy drinks that supposedly resembled the original Oriental sherbet. Children quickly discovered that it was if anything nicer to eat the sherbet powder than to make drinks with it, and so were born the sherbet dabs and sherbet fountains of yesteryear (the former was a lollipop that could be dipped into a bag of sherbet, the latter a cylindrical packet of sherbet with ta liquorice straw for sucking it up). Sherbet is closely related etymolocially to shrub (the dirnk), sorbet (in American English sherbet is often used for 'sorbet'), and syrup."
---An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxcford] 2002 (p. 309-310)
"A sherbet, basically and historically, is a cold, sweetened, non-alcoholic drink, usually based on a fruit juice. The earliest recorded word for it seems to be sharab, the classical Arab term from a sweetened drink. However, in the late Middle Ages this word developed its current Arabic sense...The later Arabic word sharbat also entered European languages. In the late 16th century it appeared in Italian as the name of a beverage drunk in Turkey. Then the beverage itself entered Italian cuisine, under the name sorbetto. It took this form because the Italians assimiliated it into their verb sorbire, meaning to sip. The Italian sorbetto gave rise to the French sorbet, the Spanish sorbete, etc. All these words begin with 's' not with 'sh'. English seems to be the only language which took the word sherbet directly from the Turkish, complete with its 'h'...Acccording to the dictionary compiled by Fortiere in the late 17th cnetury, a sorbet in France at that time was also a drink, of sugar and lemon pulp. Diderot's great encyclopedia of the 1750s suggests that it remained so during the 18th century. During the 19th century...a sorbet could be either a drink or a sort of ice more suitable for drinking than eating, and in the latter case had an alcoholic content."
---Oxford Companion to Food, Alan Davidson, 2nd edition edited by Tom Jaine [Oxford University Press:Oxford] 2006 (p. 717)
"Sorbet. A type of water ice that is softer and more granular than ice cream as it does not contain any fat or egg yolk. The basic ingredient of a sorbet is fruit juice or puree, wine, spirit or liqueur, or an infusion (tea or mint). A sugar syrup, sometimes with additional glucose or one or two invert sugars is added. The mixture should not be beaten during freezing. When it has set, some Italian meringue can be added to give it volume. Historically, sorbets were the first iced desserts (ice creams did not appear until ith 18th century). The Chinese introduced them to the Persians and Arabs who introduced them to the Italians. The word sorbet is a gallicazation of the Italian sorbetto, derived from Turkish chobet and Arab charah, which simply meant drink. Sorbets were originally made of fruit, honey, aromatic substances and snow. Today, the sorbet is served as a dessert or as a refreshment between courses; at large formal dinners in France, sorbets with an alcoholic base are served between the main courses, taking the place of the liqueur...formerly served in the middle of the meal..."
---Larousse Gastronomique, completely revised and updated [Clarkson Potter:New York] 2001 (p. 1108)
Sorbet today? Notes from the National Restaurant Association:
Would like to see 19th century recipes and/or try making your own water ice? Ask your librarian to help you find this book: Victorian Ices & Ice Cream: 117 delicious and unusual recipes updated for the modern kitchen. This facsimile cookbook was reprinted by the Metropolitan Museum of Art & Charles Scribner's Sons in 1976. The original book was titled The Book of Ices, A.B. Marshall, London, 1885.
Related foods? Italian ice & granita.

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Malted milk & milk shakes

Did you know that malteds, milk shakes and other soda fountain treats were originally concocted as health foods? The history of malted milk and milk shakes are interesting and interconnected:
"Malted milk...Originally created in 1887 as an easily digested infant's food made from an extract of wheat and malted barley combined with milk and made into a powder called "diastoid" by James and William Horlick of Racine, Wisconsin, this item, under the name "Horlick's Malted Milk," was featured by the Walgreen drugstore chain as part of a chocolate milk shake, which itself became known as a "malted" and became one of the most popular soda-fountain drinks."
---The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 196-197)
"Malted milk was a trade name registered by William Horlick of Racine, Wisconsin. Horlick supposedly coined the name "malted milk," but his formula resembled one already being marketed in England. He promoted his mixture of dried milk extracts of malted barley and wheat as a food supplement for infants and invalids. As such, it was widely availalbe in drugstores, both as as powder and as a tablet. Enterprising druggists soon discovered that they could use powdered malted milk to make a cheap syurp to flavor drinks. When ice cream was added, a malted was both tasty and filling, since the dried milk and the ice cream had a high fat content. Druggists promoted the drink as a complete meal and charged a premium price. Horlick's malted milk was the first in the United States but it was widely imitated by other manufacturers, including Carnation and Borden's. Although Horlick protested that thes other companies were infringing on his rights, his competitors cited legal precedents in their favor. Horlick persuaded some state associations of drugstore owners to boycott his rivals' products, and there was much animosity among the malted milk manufacturers....Malted milk sold steadily for decades than then became a fad in the 1920s, largely due to an electric blender invented by Fred Osius. Osius, who lived in Racine, prefected a mixer that blended a smooth, thick drink. At first, he tried to interest Horlick in his invention, but the malted milk magnate ridiculed him. In 1910, Osseus made a trip to New York City, tring to find investors but was unsuccessful and ran out of money. In order to pay his way back to Wisconsin, he persuaded the owner of the Caswell-Massey store on Broadway to take a blender as collateral for a loan. This blender was a big hit with Caswell-Massey's customers, who were fascinated by the way it worked. The sales manager for a leading manufacturer of milk products saw this blender at Caswell-Massey and immediately grasped its potentia. Subsequently, his company arranged to buy blenders from Ossius and give them to soda fountain operators who bought 100 pounds of its malted milk. Bulk malted milk sales increased from less than one million pounds annually in 1910 to more than 35 million in 1926. The drinks were so popular that several chains of malted milk shops sprang up on the West Coast in the 1920s."
---Sundae Best: A History of Soda Fountains, Anne Cooper Funderburg [Bowling Greeen State University Popular Press:Bowling Green, OH] 2002 (p. 50-51)
[Fred Osius' patent #D104,289, granted April 27, 1937, here. NOTE: Osius is not credited for inventing the first blender. That honor belongs to Stephen J. Poplawski in 1922. About blenders.]
"1883...English-American inventor William Horlick, 37, produces the first "malted milk" (he will coin the phrase in 1886) at Racine, Wis. He has combined dried whole milk with extract of wheat and malted barley in powder and tablet form, and his "diastoid" is the first dried whole milk that will keep...."
---The Food Chronology, James L.Trager [Henry Holt:New York] 1995 (p. 317)
What about milk shakes?
"Milk shake...When the term first appeared in print in 1885, milk shakes may have contained whiskey of some kind, but by the turn of the century they were considered wholesome drinks made with chocolate, strawberry, or vanilla syrups. In different parts of the country they went by different names...A "malted" is made with malted milk powder-invented in 1887 by William Horlick of Racine Wisconsin, and made from dried milk, malted barley, and wheat flour-promoted at first as a drink for invalids and children. By the 1930s a malt shop' was a soda fountain not attached to a pharmacy."
---The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 206)
"Milk shake also appeared in the late 1880s, but the term then usually meant a sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat. Since malted milk was also considered a tonic, the combined malted milk shake was a logical step and in the early 1900s people were asking for the new treat, often with ice cream, and before 1910 were using the shorter terms shake and malt (the longer word malted being somewhat more common in the Eastern states). Malt shop was a term of the late 1930s, usually being a typical soda fountain of the period, especially one used by students as a meeting place or hangout."
---Listening to America, Stuart Berg Flexner [Simon & Schuster:New York] 1982 (p. 178)
"It is not known exactly when milkshakes were introduced at soda fountains, but they were popular by the mid-1880s. Tufts patented his Lightning Shaker for mixing milkshakes in 1884, and trade publications printed numerous ads for shakers in the 1890s. These handcrafted machines agitated glasses filled with liquid, producing smooth, thick drinks...Tufts' 1890 trade catalog said that the milkshake "has sprung into great popularity in the South in a surprisingly short time...It can be made of any flaor, but vanilla and chocolate are the most desirable flavors. This catalog included a milkshake recipe, which instructed the dispenser to fill a tumbler half-full of shaved ice, add 1.5 ounces of syrup, finish filling the glass with milk, and shake well. For a little extra punch, the recipe said to add port wine. In order to make a richer shake, upscale fountains used a combination of heavy cream or ice cream and milk. While most milkshakes sold for a nickel, these creamier shakes cost 10 to 15 cents. Saxe's New Guide, or Hints to Soda Dispensers warned against giving the customer a wide choice of milkshake flavors because it slowed down service while the dispenser waited for the patron to decide."
---Sundae Best: A History of Soda Fountains, Anne Cooper Funderburg [Bowling Greeen State University Popular Press:Bowling Green, OH] 2002 (p. 51-52)
If you need additional information on the history of soda fountains ask your librarian to help you find this book:
The Great American Ice Cream Book, Paul Dickson
& check. 

First ice cream recipe in America?

First ice cream recipe in America?

First ice cream recipe in America?
According to the venerable food historian Karen Hess, the first ice cream recipe published in the United States appeared in The New Art of Cookery, According to the Present Practice/Richard Briggs, circa 1792. This recipe is almost exactly the same as Mrs. Raffald's (see below). Ms. Hess observes: "the first American recipe that I know of that features vanilla on its own is one for vanilla ice cream in Mary Randolph's The Virginia Housewife, 1824; similar recipes had, however been appearing in France, and Jefferson brought back one in 1784, showing once again how tht printed word lags behind usage." Source: Martha Washington's Booke of Cookery, transcribed by Karen Hess [Columbia University Press:New York] 1981 (p. 13)
[About vanilla.]
Our survey of 18th-early 19th century English and American cookbooks confirms fruit ice creams were probably the most popular. Most cookbooks of the day contained several recipes for flavored creams, including one recipe especially for ice cream. In theory, any sweet cream recipe could be processed to become ice cream. Most period cookbooks note that any type of fruit may be used.
Which flavors were available in the 18th century?
People have been adding flavors to ice/ice cream right from the beginning! Ice cream began as granita (ice). This product was often flavored with fruit or honey. In the 18th century when the first ice creams (as we know them today) were produced, they were likewise flavored. Period recipes are excellent indicators of popular flavorings:

[1747]
"To make ice cream. Take two pewter basons, one larger than the other; the inward one must have a close cover, into which you are to put your cream, and mix it with raspberries, or whatver you like best, to give it a flavour and a colour. Sweeten it to you palate; then cover it close, and set it into the larger bason. Fill it with ice, and a handful of salt: let it stand in this ice three quarters of an hour, then uncover it, and stir the cream well together: cover it close again, and let is stand half an hour longer, after that turn it into your plate. These things are made at the pewterers."
---The Art of Cookery Made Plain & Easy, Hannah Glasse, facsimile of the first edition, 1747 [Prospect Books:Devon] 1995 (p. 168)

[1769]
"To make Ice Cream. Pare, stone, and scald twelve ripe apricots, beat them in a fine marble mortar. Put to them six ounces of double-refined sugar, a pint of scalding cream, work it through a hair sieve. Put it into a tin that has a close cover, when you see your cream grow thick round the edges of your tin, stir it, and set it again till all grows quite thick. When your cream is to be turned out of, then put on the lid. Have ready another tub with ice and salt in as before, put your mould in the middle and lay your ice under and over it, let it stand four or five hours. Dip your tin in warm water when you turn it out. If it be summer you must not turn it out til the moment you want it. You may use any sort of fruit if you nave not apricots, only observe to work it fine."
---The Experienced English Housekeeper, Elizabeth Raffald, facsimile 1769 edition with an introduction by Roy Shipperbottom [Southover Press:East Sussex] 1997 (p. 126) [NOTE: Mrs. Raffald's other fruit cream (non-ice) recipes employ lemon, raspberry, and orange. She also offers recipes for pistachio and chocolate cream.]
[1780s] Thomas Jefferson's French ice cream
[1792]
Ice Creams. Take a dozen ripe apricots, pare them very thin and stone them, scald and put them into a mortar, and beat them fine; put to them six ounces of double refined sugar, a pint of scalding cream, and rub it through a sieve with the back of a spoon; then put it into a tine with a close cover, and set it in a tub of ice broken small, with four handsful of salt mixt among the ice; when you see your cream get thick round the edges of your tin, stir it well, and put it in again till it becomes quite thick; when the cream is all froze up, take it out of the tin, and put it into the mould you intend to turn it out of: mind that you put a piece of paper on each end, between the lids and the ice cream, put on the top lid, and have another tub of ice ready, as before, put the mould in the middle, with the ice under and over it; let it stand four hours, and do not turn it out before you want it; then dip the mould into cold spring water, take off the lids and paper, and turn it into a plate. You may do any sort of fruit the same way."The New Art of Cookery, According to the Present Practice, Richard Briggs [W. Spotswood, R. Campbell, and B. Jonhson:Philadelphia PA] 1792 (p. 399-400)
[1824]
Ice Creams. When ice creams are not put into shapes, they should always be served in glasses with handles.
Vanilla Cream. Boil a vanilla bean in a quart of rich milk until it has imparted the flavour sufficently; then take it out, and mix with the milk, eight eggs, yelks and whites, beaten well; let it boil a little longer--make it very sweet, for much of the sugar is lost in the operation of freezing."
Raspberry Cream. Make a quart of rich boiled custard; when cold, pour it on a quart or ripe red raspberries, mash them tin it, pass it through a sieve, sweeten and freeze it."
Peach Cream. Get fine soft peaches, perfectly ripe, peel them, take out the stones, and put them in a China bowl; sprinkle some sugar on and chop them very small, with a silver spoon; if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar and freeze it."
Citron Cream. Cut the finest citron melons, when perfectly ripe, take out the seeds and slice the nicest part into a China bowl, in smal pieces, that will lie conveniently, cover them with powdered sugar, and let them stand several hours, then drain off the syrup they have made, and add as much cream as it will give a strong flavour to, and freez it. Pine apples may be used in the same way."
Observations on Ice Cream. It is the practice with some indolent cooks, to set the freezer, containing the cream, in a tub wtih ice and salt, and put it in the ice-house; it will certainly freeze there, but not until the watery particles have subsided, and by the separation destroyed the cream. A freezer should be twelve or fourteen inches deep, and eight or ten wide. This facilitates the operation very much, by giving a larger surface for the ice to form, which it always does on the sides of the vessel; a silver spoon, with a long handle, should be provided for scraping the ice from the sides, as soon as formed, and when the whole is congealed, pack it in moulds (which must be placed with care, lest they should not be upright,) in ice and salt till sufficiently hard to retain the shape--they should not be turned out till the moment they are to be served. The freezing tub must be wide enough to leave a margin of four or five inches all around the freezer when placed in the middle, which must be filled up with small lumps of ice mixed with salt--a larger tub would waste the ice. The freezer must be kept constatnly in motion during the process, and ought to be made of pewter, which is less liable than tin to be worn in holes and spoil the cream by admitting the salt water."
---The Virginia Houswewife, Mary Randolph, facsimile 1824 edition with historical notes and commentaries by Karen Hess [University of South Carolina Press:Columbia SC] 1984 (p. 174-179)

Using liquid nitrogen

Using liquid nitrogen

Dippin' Dots Flavored Ice Cream

Using liquid nitrogen to freeze ice cream is an old idea and has been used for many years to harden ice cream. However, the use of liquid nitrogen in the primary freezing of ice cream, that is to effect the transition from the liquid to the frozen state without the use of a conventional ice cream freezer, has only recently started to see commercialization. Some commercial innovations have been documented in the National Cryogenic Society Magazine "Cold Facts".^[47] The most noted brands are Dippin' Dots,^[48] Blue Sky Creamery,^[49] Project Creamery,^[50] and Sub Zero Cryo Creamery.^[51] The preparation results in a column of white condensed water vapor cloud, reminiscent of popular depictions of witches' cauldrons. The ice cream, dangerous to eat while still "steaming," is allowed to rest until the liquid nitrogen is completely vaporised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw.
Making ice cream with liquid nitrogen has advantages over conventional freezing. Due to the rapid freezing, the crystal grains are smaller, giving the ice cream a creamier texture, and allowing one to get the same texture by using less milkfat. However, such ice crystals will grow very quickly via the processes of recrystallization thus obviating the original benefits unless steps are taken to inhibit ice crystal growth

The first frozen dessert is credited to Emperor Nero of Rome. It was a mixture of snow (which he sent his slaves into the mountains to retrieve) and nectar, fruit pulp and honey. Another theory is Marco Polo, 13th century bard and adventurer, brought with him to Europe from the Far East recipes for water ices....said to be used in Asia for thousands of years.

In 1700 Governor Bladen of Maryland served ice cream to his guests.

The first ice cream parlor in America opened in New York City in 1776.

Dolly Madison created a sensation when she served ice cream as a dessert in the White House at the second inaugural ball in 1812.

Italo Marchiony sold his homemade ice cream from a pushcart on Wall Street. He reduced his overhead caused by customers breaking or wandering off with his serving glasses by baking edible waffle cups with sloping sides and a flat bottom. He patented his idea in 1903.

Others link the ice cream cone's invention to the 1904 World's Fair in St. Louis. An ice cream vendor there reportedly didn't have enough dishes to keep up with demand, so he teamed up with a waffle vendor who rolled his product into "cornucopias."

Invention of the ice cream soda is usually attributed to Robert M. Green, who operated a soda water concession in Philadelphia. Green, who sold a mix of carbonated water, cream, and syrup, apparently ran out of cream and substituted ice cream, hoping his customers wouldn't notice. But they did and daily sales receipts climbed from $6 to $600.

During the stuffy Victorian period, drinking soda water was considered improper, so some towns banned its sale on Sundays. An enterprising druggist in Evanston, IN, reportedly concocted a legal Sunday alternative containing ice cream and syrup, but no soda. To show respect for the Sabbath, he later changed the spelling to "sundae."

In 1843, New England housewife Nancy Johnson invented the hand-cranked ice cream churn. She patented her invention but lacked the resources to make and market the churn herself. Mrs. Johnson sold the patent for $200 to a Philadelphia kitchen wholesaler who, by 1847, made enough freezers to satisfy the high demand. From 1847 to 1877, more than 70 improvements to ice cream churns were patented.

The first commercial ice cream plant was established in Baltimore in 1851 by Jacob Fussell.

In 1983, Cookies 'N Cream, made with real Oreo cookies, became an instant hit, climbing to number five on the list of best-selling ice cream flavors. It also holds the distinction of being the fastest growing new flavor in the history of the ice cream industry.

In 1991, another flavor phenomenon was created -- Chocolate Chip Cookie Dough ice cream, which combines the best part of the Chocolate Chip cookie -- the raw dough -- with creamy vanilla ice cream

and semi-sweet chocolate chips.

Continuous Process Freezer

Continuous Process Freezer,

Continuous Process Freezer

Around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt.

History of the Ice Cream Sundae

Historians argue over the originator of the ice cream sundae.

History of Ice Cream Cones

The walk-away edible cone made its American debut at the 1904 St. Louis World's Fair.

Soft Ice Cream

British chemists discovered a method of doubling the amount of air in ice cream creating soft ice cream.

Eskimo Pie

The idea for the Eskimo Pie bar was created by Chris Nelson, a ice cream shop owner from Onawa, Iowa. He thought up the idea in the spring of 1920, after he saw a young customer called Douglas Ressenden having difficulty choosing between ordering an ice cream sandwich and a chocolate bar. Nelson created the solution, a chocolate covered ice cream bar. The first Eskimo Pie chocolate covered ice cream bar on a stick was created in 1934.

Originally Eskimo Pie was called the "I-Scream-Bar". Between 1988 and 1991, Eskimo Pie introduced an aspartame sweetened, chocolate covered, frozen dairy dessert bar called the Eskimo Pie No Sugar Added Reduced Fat Ice Cream Bar.

Haagen-Dazs

Reuben Mattus invented Haagen-Dazs in 1960, he choose the name because it sounded Danish.

DoveBar

The DoveBar was invented by Leo Stefanos.

Good Humor Ice Cream Bar

In 1920, Harry Burt invented the Good Humor Ice Cream Bar and patented it in 1923. Burt sold his Good Humor bars from a fleet of white trucks equipped with bells and uniformed drivers. 

Working principle of Multi stage air Compressor

Working principle of Multi stage air Compressor.



Working principle of Multi stage air Compressor:The working principle of multi stage air compressor is same as double stage air compressor. In three stage air compressor, fresh air from atmosphere enters in first stage (low pressure) cylinder through suction filter. This air is compressed by piston up to 4 kg/centimeter square & then delivered to second stage (middle pressure) cylinder through inter cooler for further compression. In this stage suction and compression took place on both side of piston….In second stage cylinder low pressure air is compressed up to 14 kg/centimeter square & discharge to third stage (high pressure) cylinder through second inter cooler to achieve air pressure up to desired delivery pressure. In this stage suction and compression took place on one side of piston….At high pressure cylinder the 14 kg/centimeter square air pressure is increased up to desired discharge range from 35 kg/centimeter square to 85 kg/centimeter square by the piston reciprocating inside the high pressure cylinder. In this stage suction and compression took place on both side of piston
Capacity:The capacity of an air compressor is determined by the amount of free air (at sea level) that it can compress to a specified pressure, usually 100 psi per minute, under the conditions of 68°F and a relative humidity of 38 percent. This capacity is expressed in cubic feet per minute (cfm) and is usually included in the nomenclature of the compressor….The number of pneumatic tools that can be operated at one time from an air compressor depends on the air requirements of each tool; for example, a 55-pound class rock drill requires 95 cfm of air at 80 psi. A 210-cfm compressor can supply air to operate two of the drills, because their combined requirements is 190 cfm….However, if a third such drill is added to the compressor, the combined demand is 285 cfm, and this condition overloads the compressor and the tools and results in serious wear.

Dasi Girls

Jasmine Hutcheson

Jasmine Hutcheson,

RANA ADNAN

RANA ADNAN,

ARAB GIRLS

ARAB GIRLS,

DEAWOO GIRL

DEAWOO  GIRL,

Efficiency of Milking Machine

Efficiency of Milking Machine

Tests of the efficiency of machines of different types, the relation to the milk yield and to the sanitary condition of the milk have been made by several experiment stations and the United States Department of Agriculture. From these reports it is possible to arrive at a reasonably, safe conclusion regarding the general working of these machines in practice.

It has been thoroughly demonstrated that milking machines will milk cows and that a skilled operator will do as efficient work ‘as-the average hand milker It is questionable, however, if the milking machine is equal to a skillful experienced hand milker in the amount of milk secured. During the early part of the lactation period the cow apparently milks better by machine as compared with hand milking than is the case later in the milking period. Most users have found it more difficult to hold up the yield of milk during the last part of the milking period when the machine is used. After a cow has been in milk for some months the stimulation to produce milk is due partly to the act of milking itself. Hand milking undoubtedly results in more stimulation of this kind than does machine milking unless machine milking is followed by careful stripping.

The cow is not injured in the least and usually very quickly becomes accustomed to machine milking.

Advantage of Milking Machines

Advantage of Milking Machines,

The Milking Machine.

A satisfactory mechanical milker has long been one of the greatest aids of the dairy farmer. The wide opportunity offered for a successful device of this kind early attracted the attention of inventors. The reports of the Commissioner of Patents show that 127 patents on milking machines or parts were taken out in the United States alone between 1872 and 1905. The successful milker of today is the result of a long period of development. The first really practical mechanical milkers appeared on the market between 1900 and 1910. Modifications and improvements were made constantly until the development now reached a point of satisfactory service.

The use of milking machines has increased rather slowly as compared with that of some other types of machines. A large number of designs have been on the market for a time, only to disappear later. One of the discouraging things about the milking machine so far is that a large number of farmers, probably fully one-half of those who have installed them, have later discarded the machine. On the other hand, others who have used machines for several years are entirely satisfied and would not continue in the dairy business without them. This suggests that success in using a machine of this kind depends largely upon the operator.

Disadvantages of Milking Machines

Disadvantages of Milking Machines.

Probably the greatest real criticism of the milking machine is the ease with which it spreads infectious  udder troubles .

This has become so great in some herds that machine milking has been discontinued. Care must be taken to milk any cow last which shows any suspicion of inflammation of the udder, or better still, not to use the machine at all in such cases. A careful sterilization of the teat cups is always advisable, but especially so when there is any evidence of udder trouble.

Since the chief source of dirt in milk is the body of the cow from which dirt drops during milking, it would appear that the use of the milking machine by excluding this dirt would be an important factor in improving the sanitary condition of milk. However, surveys show that machine-drawn milk usually is inferior rather than superior to hand-drawn in bacterial content. This is the result of careless cleaning of the outfit. If the machine is properly cleaned and used, the sanitary condition of the milk is improved over hand milking; on the other hand, if not well cleaned, the milk is in decidedly worse condition.

A farmer considering the purchase of a milking machine will do well to visit farms where different makes are in use and observe their operation. It is also well to select a machine that has been on the market long enough to make certain that the defects have been discovered and corrected. The chances are also better that a company which has been manufacturing a machine for several years will remain in business, making it possible for the user to secure parts when needed. The portable unit is a recent development with many advantages.