Ice cream remained only scantily represented in American cookbooks for some years, but after the first decade of the 19th century it was evidently becoming more commonplace. ” Īccording to food historian Karen Hess, the first ice cream recipe published in the United States appeared in Richard Briggs’s The New Art of Cookery, first published in Philadelphia in 1792. Manasseh Cutler, a Congressman from Massachusetts, wrote in 1802, “Ice cream very good, crust wholly dried, crumbled into thin flakes.” Samuel Latham Mitchill described “balls of the frozen material inclosed in covers of warm pastry, exhibiting a curious contrast, as if the ice had just been taken from the oven.” After serving as Jefferson's cook for the duration of his presidency, Honoré Julien opened a catering and confectionary business on F Street in Washington, advertising in June of 1810 that he would serve “ice creams on Sunday next, and afterwards every Wednesday and Sunday, during the season. There are no less than six references to ice cream being served at the President’s House between 18 several times guests described it being served inside of a crust or pastry. James Hemings noted “2 Freising moulds” in his 1796 inventory of the Monticello kitchen “4 Ice moulds” were noted in an inventory of the President’s House in Washington in February of 1809 and in Martha Jefferson Randolph’s inventory of Monticello’s contents in 1826, she noted “1 ice cream freezer” and “1 ice cream ladle.” Īlthough Jefferson definitely was not the first to introduce ice cream to the United States, during his presidency it certainly became more well-known. Among the items filling the 86 crates of belongings that Jefferson had shipped back from France were “quatre moule a glasse”. If he had not tasted it before, Jefferson no doubt encountered ice cream during his time in France (1784-1789), and it was made and served in his kitchens for the rest of his life. Recipe for ice cream in Thomas Jefferson's hand. There are accounts of ice cream being served in the American colonies as early as 1744. Hannah Glasse’s popular Art of Cookery (1751 edition) contained a recipe for ice cream. Ice cream recipes appear in French cookbooks starting in the late 17th century, and in English-language cookbooks in the early 18th century. Although Jefferson himself did not note the source, Jefferson’s granddaughter Virginia Jefferson Randolph Trist recorded a virtually identical recipe sometime later in the 19th century and attributed it to “Petit,” indicating that Adrien Petit, Jefferson’s French butler, was the original source of this recipe. One of only ten recipes surviving in Thomas Jefferson’s hand, the recipe for ice cream most likely dates to his time in France. Jefferson also likely helped to popularize ice cream in this country when he served it at the President’s House in Washington. While the claim that Thomas Jefferson introduced ice cream to the United States is demonstrably false, he can be credited with the first known recipe recorded by an American.
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