Culinary Historians NY: Ice and Ice-Cream Trade 1800's, 4/23

Culinary Historians of New York
in partnership with Mount Vernon Hotel Museum & Garden

presents

When Salt Met Ice
The Ice and Ice-Cream Trade in 19th Century New York

with
Robin Weir
Wednesday, April 23, 2014, 6:30 PM
417 E. 61st Street, New York, NY 10065

Ice cream and ices were popular treats in 19th-century New York, but in those days before refrigeration, where did the ice come from to make them? How was it distributed? Ices and ice cream expert Robin Weir will answer those questions and tell us how these frozen desserts, both ordinary and molded, were made for street sale and for restaurants including the renowned Delmonico’s. He’ll also discuss why ice cream was made by Italian émigrés, and why Biscuit Tortoni is such a classic NewYork ice. Appropriate refreshments will be served.

Robin Weir is one of the world’s leading authorities on the history and technology of ices and ice cream. Along with his wife, British food writer Caroline Liddell Weir, he is the author of Ice Creams, Sorbets, and Gelati, the best-selling book on the subject, as well as Ices: The Definitive Guide. Weir’s encyclopedic knowledge spans the development and diffusion of ices and ice creams worldwide, and he is currently working on a number of projects, including a book on Mrs. Marshall, one of the first ice-cream mongers in Britain. The Weirs have a huge collection of ice cream memorabilia and original equipment — enough to open a museum, which they would like to do one day.

Location:
Mount Vernon Hotel Museum & Garden
417 E. 61st Street (between 1st Avenue and York)
New York, New York 10065
http://www.mvhm.org/

Time: 6:30 pm Check-in and reception | 7:00 pm Lecture

Fee: $25 CHNY and MVHM Members | $22 CHNY and MVHM Senior Members | $40 Non-Members and Guests |
$10 Full-time Students with ID

For further information about CHNY, see http://www.culinaryhistoriansny.org
To buy tickets securely online: http://www.brownpapertickets.com/producer/7199

Very interesting conference idea; I'm sorry I can't attend

I see that the press release mentions Delmonico's, which I believe, was opened as the grander heir to an earlier ice cream restaurant. Delmonico's one-time chef, Alexander Filippini gave a recipe for "Greater New York Ice Cream in his magnum opus, The International Cookbook (1906). It appears as a suggestion for Thanksgiving Evening Dinner (for the full day's menus, and descriptions of the dishes, see this thread):

The dinner lineup:
Oyster Cocktail in Green Peppers
Celery Olives Radishes
Borsh, Polonaise
Filet of Sole Normande Potatoes Hollandaise
Filets Mignons, Thanksgiving
Tomatoes Carolina Sweetbreads Monroe
Punch American
Roast Turkey with Cranberry Sauce
Escarole Salad
Greater New York Ice Cream

My summary of the recipe:
Greater New York Ice Cream appears to be a sort of ice cream bombe: almond ice cream lines a mold, then a layer of raspberries is laid down. A mixture of whipped cream and custard with marrons, vanilla, and curacao or benedictine is added next to the mold, then layers of raspberries and almond ice cream top it off. I love the suggested garnish: pieces of angelica cut to form the letters G.N.Y., a piped border of candied cherries and whipped cream, and a sprinkle of chopped pistachios. (Mon Dieu!)[/quote]

I wonder if Mr. Weir is planning to serve G.N.Y. Ice Cream to his audience. I certainly hope so!

Being British, I'm sure that Mr. Weir intends to discuss the history of ice cream in London. For those who are passionate about the topic, in London, the Canal Museum is located at the ice house of Carlo Gatti, Swiss originator of the ice house and ice trade in London, and the man who made ice cream available to the masses in 19th century England.