Ice cream has been with us for perhaps as long as 2500 years. However, as a commercial food item it has existed only since the mid-nineteenth century. Within a rather short period of time a combination of technological advances and consumer demand brought about some major changes. The small-scale frozen confection made at home or in small batches for specialty businesses emerged as an industrial product, produced in bulk and mass-marketed through food outlets such as grocers.
The Book of Ice Cream, published in 1919, which bridges the old and new ways of producing this universally popular treat, was the work of Walter Fisk of Cornell University’s New York State College of Agriculture. Fisk recognizes the small-scale production carried on in such enterprises as ice cream parlors, but his focus is primarily the ingredients, methods, and safety requirements of factory-size facilities.
Highly detailed, the book introduces the new equipment and processes that have remained basic in the industry. Substantial illustrations show the required machinery, from condensers and pasteurizers to ice crushers and the recently-introduced Babcock apparatus for rigorous testing at every stage of the process. Fisk’s book is a volume in the important Rural Text-Book Series, edited by Liberty Hyde Bailey, the distinguished founder of the College of Agriculture at Cornell University.
The first edition copy we offer is in Very Good condition. The rarely-surviving dust jacket is present and intact, showing some chipping along the top edge, including the head of the spine, but with no imposition on the printed area. The interior of the book is clean and unmarked; a previous owner’s embossed seal is on the half-title page. Present a very large fold-out chart relating to the measurement of fat content; it is in excellent condition, except for a one-inch manufacturing defect. This is a valuable addition to the library of anyone who has an interest in one of America’s (and the world’s) most popular confections.