99-884: The Brooklyn Ice Cream Factory is an ice cream shop in Brooklyn , New York City . Its original location was a converted 1922 fireboat house at 1 Water Street, on the Fulton Ferry Landing Pier , in the Dumbo neighborhood near the Brooklyn Bridge . It was replaced by an outpost of the Ample Hills ice cream stores in June 2019, which was subsequently replaced by an outpost of Van Leeuwen Ice Cream in May 2023. Brooklyn Ice Cream Factory remained in business at
198-467: A "...moyst, thick, tough, course and long-lasting crust, and therefore of all other your Rye paste is best for that purpose.” The largest pies of the era were "standing pies", which were baked with steam holes, which were then sealed with melted butter (which would harden to seal the pie), and then eaten over several months. During the Puritan era of Oliver Cromwell , some sources claim mince pie eating
297-403: A "hygienic pie" which had "apple slices or a pumpkin custard baked in biscuit dough". In 1866, Harper's Magazine included an article by C.W. Gesner that stated that although we "...cry for pie when we are infants", "Pie kills us finally", as the "heavy crust" cannot be digested. Another factor that decreased the popularity of pies was industrialization and increasing movement of women into
396-473: A Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in
495-779: A brick bread oven, and because any mixture of ingredients could be added to pies to "stretch" their "meager provisions". The apple pie made with American apples became popular, because apples were easy to dry and store in barrels over the winter. Early American pies had thick, heavy crusts made with rough flour and suet. As pioneers spread westward, pies continued to be an important supply of food; while apple pies made from dried apples were popular, cooks often had to use fillers or substitutes to stretch out their barrels of apples, such as crushed crackers, vinegar-soaked potatoes, sour green tomatoes and soft-shelled river turtle meat. The first Thanksgiving feast included fowl and venison, which may have been included in pies. Colonists appreciated
594-731: A contract with the Regent's Canal Company . By 1860, he expanded the business and began importing ice on a large scale from Norway . In New Zealand, a newspaper advertisement for ice cream appeared in 1866, claiming to be the first time ice cream was available in Wellington . Commercial manufacturing was underway in 1875. Ice cream rapidly gained in popularity in New Zealand throughout the 20th century. By 2018, exported ice cream products included new flavors such as matcha to cater specifically to Asian markets. Agnes Marshall, regarded as
693-749: A cookbook devoted entirely to recipes for flavoured ices and ice cream. In 1769 Domenico Negri, an Italian confectioner, founded a business in Berkeley Square London which would become famous for its ice creams. His shop was at the Sign of the Pineapple (an emblem used by confectioners) and his trade card said he sold "All Sorts of English, French and Italian wet and dry'd Sweet Meats, Cedrati and Bergamot Chips, Naples Diavoloni, All sorts of Baskets & Cakes, fine and Common Sugar plums", but most importantly, "all Sorts of Ice, Fruits and creams in
792-432: A few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which gradually melts as the ice cream freezes. An unusual method of making ice cream
891-459: A filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie ), nuts ( pecan pie ), fruit preserves ( jam tart ), brown sugar ( sugar pie ), sweetened vegetables ( rhubarb pie ), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie ). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty ), eggs and cheese (such as quiches or British flans ) or
990-463: A flaky crust and bottom are also a popular dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size. Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode . Many sweet pies are served this way. Apple pie is
1089-403: A handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with
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#17327799622471188-470: A huge pie that could serve a large group. In the Georgian era, sweetened pies of meat and dried fruits began to become less popular. In recipe books of the period sweet veal, sweet lamb or sweet chicken pies are given alongside recipes for unsweetened alternatives with the same ingredients made for those who could "no longer stomach the sweetened flesh meats enjoyed by earlier generations". Pumpkin pie
1287-737: A merchant from Chatham street, New York, show George Washington spending approximately $ 200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18-step recipe for ice cream. Although it is incorrect that Jefferson introduced ice cream to America, as is popularly believed , he did help to introduce vanilla ice cream . First Lady Dolley Madison , wife of U.S. President James Madison , served ice cream at her husband's Inaugural Ball in 1813. Small-scale hand-cranked ice cream freezers were invented in England by Agnes Marshall and in America by Nancy Johnson in
1386-415: A mixture of meat and vegetables ( pot pie ). Pies are defined by their crusts . A filled pie (also single-crust or bottom-crust ), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in
1485-713: A new temporary location in the Greenpoint neighborhood until March 2021, when it reopened across the street from the original location at 14 Old Fulton Street. The ice cream shop was opened by owner Mark Thompson in 2001, shortly after the September 11 attacks . It sat near the Brooklyn Bridge in a landmark fireboat house on the Fulton Ferry landing, the oldest in Brooklyn. In the past, firefighters from
1584-418: A peacock-filled pie. The expressions "eat crow" and "four and 20 blackbirds" are sayings from the era when crow and blackbirds were eaten in pies. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam. The apple pie was first referenced in writing in 1589, when
1683-744: A pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234–149 BC), who wrote De Agri Cultura , notes the recipe for the most popular pie/cake called placenta . Also called libum by the Romans, it was more like a modern-day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe . Wealthy Romans combined many types of meats in their pies, including mussels and other seafood. Roman pie makers generally used vegetable oils, such as olive oil, to make their dough. Pies remained as
1782-569: A recipe for chicken pie was written on a tablet in Sumer . Pie pastry is believed to have originated in Ancient Greece . In the plays of Aristophanes (5th century BC), there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. When fat
1881-653: A recipe for a specific type of ice cream, called "neige de fleur d'orange" . In 1686, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the product became so popular that during the next 50 years, another 250 cafés opened in Paris. The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery 's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature . Recipes for sorbetti saw publication in
1980-440: A removable top crust, hence the name pot pie . The first unequivocal reference to pie in a written source is in the 14th century ( Oxford English Dictionary sb pie ). The eating of mince pies during festive periods is a tradition that dates back to the 13th century, as the returning Crusaders brought pie recipes containing "meats, fruits and spices". Some pies contained cooked rabbits, frogs, crows, and pigeons. In 1390,
2079-431: A skilled pie cook by comparing the cook to a fortification builder who "...Makes citadels of curious fowl and fish" and makes "dry-ditches", "bulwark pies" and "ramparts of immortal crusts". In Gervase Markham's 1615 book The English Huswife , there is a pie recipe that calls for "an entire leg of mutton and three pounds of suet..., along with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel", which made
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#17327799622472178-403: A spoon, or licked from edible wafer ice cream cones held by the hands as finger food . Ice cream may be served with other desserts—such as cake or pie —or used as an ingredient in cold dishes—like ice cream floats , sundaes , milkshakes , and ice cream cakes —or in baked items such as Baked Alaska . Italian ice cream is gelato . Frozen custard is a type of rich ice cream. Soft serve
2277-418: A staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. In these colder countries, butter and lard were the main fats in use, which meant that pie cooks created dough that could be rolled flat and moulded into different shapes. The Cornish pasty is an adaptation of
2376-619: A traditional choice, though any pie with sweet fillings may be served à la mode . This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States . Apple pie can be made with a variety of apples; cultivars such as the Golden Delicious , Pink Lady , Granny Smith , and Rome Beauty are popular for usage in pies. Cold pigeon pies and venison pasties appear in novels by Jane Austen , but also more generally in writing in
2475-570: A way that other foods were not. In 1806 Mrs Rundell in her Observations on Savoury Pies in A New System of Domestic Cookery stated that 'There are few articles of cookery more generally liked than relishing pies, if properly made'. Alexis Soyer , a celebrity cook of the 19th century said in his book Shilling Cookery for the People (1860) "From childhood we eat pies - from girlhood to boyhood we eat pies - in fact, pies in England may be considered as one of our best companions du voyage through life. It
2574-627: A wide range of newly developed sweet pies. Pies became more refined with subsequent waves of immigrants; the Pennsylvania Dutch contributed a more aromatic, spiced, and less-sweet style of pie-making; the French brought the approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes. Swedish immigrants in the plains states brought recipes for fish pie and berry pie; Finnish immigrants brought their recipes for pasties and meat pies. In
2673-421: Is added to a flour-water paste it becomes a pastry . The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices. The Roman approach of covering "...birds or hams with dough" has been called more of an attempt to prevent the meat from drying out during baking than an actual pie in the modern sense. The covering was not meant to be eaten. It filled
2772-442: Is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with
2871-658: Is from 1744: "Among the rarities [...] was some fine ice cream, which, with the strawberries and milk, eat most deliciously." It was served by the lady of Governor Bland. Who brought ice cream to the United States first is unknown. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Benjamin Franklin , George Washington , and Thomas Jefferson were known to have regularly eaten and served ice cream. Records, kept by
2970-588: Is often credited with introducing sorbet -style desserts to Italy after learning of them during his travels to China. According to a legend, the Italian duchess Catherine de' Medici is said to have introduced flavoured sorbet ices to France when she brought some Italian chefs with her to France upon marrying the Duke of Orléans ( Henry II of France ) in 1533. But in fact, no Italian chefs were present in France during
3069-401: Is partial to the restaurant's French vanilla ice cream. Ice cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener , either sugar or an alternative, and a spice , such as cocoa or vanilla , or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers . The mixture
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3168-412: Is similar to ice cream but uses yoghurt and can be lower in fat. Fruity sorbets or sherbets are not ice creams but are often available in ice cream shops. The meaning of the name ice cream varies from one country to another. In some countries, such as the United States, ice cream applies only to a specific variety, and most governments regulate the commercial use of the various terms according to
3267-447: Is softer and is often served at amusement parks and fast-food restaurants in the United States. Ice creams made from cow's milk alternatives, such as goat's or sheep's milk , or milk substitutes (e.g., soy , cashew , coconut , almond milk , or tofu ), are available for those who are lactose intolerant , allergic to dairy protein, or vegan . Banana "nice cream" is a 100% fruit-based vegan alternative. Frozen yoghurt , or "froyo",
3366-426: Is the food of the heroic" and "no pie-eating people can ever be permanently vanquished". The slang expression "to eat humble pie" comes from the umble pie , which was made with chopped animal offal. "It's a piece of pie", meaning that something is easy, dates from 1889. "Pie-eyed", meaning drunk, dates from 1904. The expression "pie in the sky", to refer to an unlikely proposal or idea, comes from " The Preacher and
3465-603: Is we who leave them behind, not they who leave us; for our children and grandchildren will be as fond of pies as we have been; therefore it is needful that we should learn how to make them, and make them well! Believe me, I am not jesting, but if all the spoilt pies made in London on one single Sunday were to be exhibited in a row beside a railway line, it would take above an hour by special train to pass in review these culinary victims". The Pilgrim fathers and early settlers brought their pie recipes with them to America , adapting to
3564-513: Is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds ) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores , and milk bars , and in individual servings from small carts or vans at public events. In 2015, the US produced nearly 900 million US gallons (3.4 × 10 L; 750,000,000 imp gal) of ice cream. Today, jobs specialize in
3663-540: The Catalogue des Marchandises rares... , edited in Montpellier by Jean Fargeon, listed a type of frozen sorbet. While the composition of this sorbet is not provided, Fargeon specified that it was consumed frozen using a container that was plunged into a mixture of ice and saltpetre. These sorbets were transported in pots made of clay and sold for three livres per pound. According to L'Isle des Hermaphrodites ,
3762-581: The American Prohibition , the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety: Howard Johnson's restaurants advertised "a world of 28 flavors", and Baskin-Robbins made its 31 flavors ("one for every day of
3861-734: The Lower East Side used ice cream from the Brooklyn Ice Cream Factory in some of its desserts. In June 2006, Patrick Bertoletti, a 20-year-old Chicago culinary student, set the 8-minute ice-cream competitive eating record by eating 1.75 gallons of vanilla ice cream at the Brooklyn Ice Cream Factory, winning $ 2,000 in the process. New York City for Dummies called its ice cream "the best ice cream in New York", as did The Sunday Times and Frommer's New York City 2011 . Former Bronx borough president Fernando Ferrer
3960-497: The Oxford English Dictionary is uncertain to its origin and says 'no further related word is known outside English'. A possible origin is that the word 'pie' is connected with a word used in farming to indicate 'a collection of things made into a heap', for example a heap of potatoes covered with earth. One source of the word "pie" may be the magpie , a "bird known for collecting odds and ends in its nest";
4059-643: The Shakespearean era, fruit pies were served hot, but others were served at room temperature, as they would be brought to the "...table more than once". Apple pies were popular in Tudor and Stuart times. Pippins were baked with cloves , cinnamon , dates and candied orange peels . Rosewater was often added to apple pies. The Elizabethan food author Gervase Markham called for baking “Red Deer Venison, Wild-Boar, Gammons of Bacon, Swans, Elkes, Porpus and such like standing dishes, which must be kept long" in
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4158-493: The food preservation aspect of crusty-topped pies, which were often seasoned with "dried fruit, cinnamon, pepper and nutmeg". Their first pies included pies that were based on berries and fruits pointed out to them by the Native North Americans . Pies allowed colonial cooks to use round shallow pans to literally "cut corners" and to create a regional variation of shallow pie. By the late 1700s, cookbooks show
4257-498: The stabilizing agent gluten , to which some people have an intolerance . Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream. The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's , Chocolate Shoppe Ice Cream Company and Häagen-Dazs . Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have
4356-441: The "queen of ices" in England, did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books: The Book of Ices (1885), Mrs. A.B. Marshall's Book of Cookery (1888), Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream. Ice cream soda
4455-425: The 15th century, custard and fruit pie recipes began appearing, often with apples and figs and dried fruit like dates and raisins. Fresh fruit did not become widely used until sugar dropped in price during the 16th century. The first cherry pie is recorded in the late 16th century, when Queen Elizabeth I was served cherry pie. Queen Elizabeth I was often given gifts of quince or pear pies for New Years. During
4554-539: The 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward). Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits , starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow. The first recorded mention of ice cream in England
4653-419: The 16th century, authors made reference to the refrigerant effect that happened when salt was added to ice, causing it to freeze. However, it was not until the latter part of the 17th century that sorbets and ice creams were made using this process. Ice cream's spread throughout Europe is sometimes attributed to Moorish traders, but more often Marco Polo . Though it is not mentioned in any of his writings, Polo
4752-579: The 1840s. In the Mediterranean, ice cream appears to have been accessible to ordinary people by the mid-18th century. Ice cream became popular and inexpensive in England in the mid-nineteenth century, when Swiss émigré Carlo Gatti set up the first stand outside Charing Cross station in 1851. He sold scoops in shells for one penny. Prior to this, ice cream was an expensive treat confined to those with access to an ice house. Gatti built an 'ice well' to store ice that he cut from Regent's Canal under
4851-453: The 18th century. The character Mrs Elton, from the 1815 novel Emma , believes herself to be modern, but nevertheless plans to take 'pigeon-pies and cold lamb' to a country outing to Box Hill and consults George Turberville 's 1575 work The Noble Art of Venerie (1575) for advice. In the 1817 novel Persuasion , Jane Austen includes pies in her description of an old-fashioned Christmas spread, mentioning 'tressels and trays, bending under
4950-537: The 1st-century includes recipes for sweet desserts that are sprinkled with snow, and there are Persian records from the second century for sweetened drinks chilled with ice. Kakigōri is a Japanese dessert made with ice and flavoured syrup. The origins of kakigōri date back to the Heian period in Japanese history, when blocks of ice saved during the colder months would be shaved and served with sweet syrup to
5049-727: The Brooklyn Landing, on March 10, 2021. All of its ice cream, and its hot fudge , is freshly made. The ice cream is old-fashioned, with less butterfat , and made without eggs. The ice cream is made in small batches of eight flavors (including chocolate, vanilla, butter pecan , and strawberry) and claims that no preservatives are used. An article in The New York Times described the ice creams as "creamy, ethereally light and perfectly balanced. They practically float into your mouth and leave no heavy film on your palate." The Clinton St. Baking Company & Restaurant on
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#17327799622475148-475: The Classes of Physicians) concerning medicine in which Ibn Abu Usaybi’a attributes the process to an even older author, Ibn Bakhtawayhi, of whom nothing is known. Ice cream production became easier with the discovery of the endothermic effect. Prior to this, cream could be chilled easily but not frozen. It was the addition of salt that lowered the melting point of ice, which had the effect of drawing heat from
5247-487: The English cookbook A Forme of Cury had a recipe for “tartes of flesh”, which included a ground-up mixture of "pork, hard-boiled eggs, and cheese" blended with "spices, saffron, and sugar". It also included an apple pie recipes which called for various spices to be used along with figs and raisins The 14th century French chef Taillevent instructed bakers to "crenelate" pie shells and "reinforce them so that they can support
5346-619: The Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in
5445-645: The Japanese aristocracy during the summer. Kakigōri 's origin is referred to in The Pillow Book , a book of observations written by Sei Shōnagon , who served the Imperial Court during the Heian period. The earliest known written process to artificially make ice is known not from culinary texts, but the 13th-century writings of Syrian historian Ibn Abu Usaybia in his book “Kitab Uyun al-anba fi tabaqat-al-atibba“ (Book of Sources of Information on
5544-544: The Medici period, and it is known that ice cream already existed in France before Catherine de Medici was born. One hundred years later, Charles I of England was reportedly so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative . There is no evidence to support these legends. As far back as 1665,
5643-493: The Pots to make the Fruit hang together, and put them in Ice as you do Cream. The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse includes a recipe for ice cream: "H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream...set it [the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt." The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy,
5742-536: The Slave ", a 1911 Joe Hill song. Cream filled or topped pies are favorite props for slapstick humor. Throwing a pie in a person's face has been a staple of film comedy since Ben Turpin received one in Mr. Flip in 1909. More recently, pieing has also become a political act; some activists throw cream pies at politicians and other public figures as a form of protest. Some of these pies are pies in name only, such as
5841-465: The US as "ice cream trucks"), sometimes equipped with speakers playing children's music or folk melodies (such as " Turkey in the Straw "). The driver of an ice cream van drives throughout neighbourhoods and stops every so often, usually every block. The seller on the ice cream van sells the ice cream through a large window; this window is also where the customer asks for ice cream and pays. Ice cream vans in
5940-711: The United Kingdom make a music box noise rather than actual music. Many countries have regulations controlling what can be described as ice cream. In the United Kingdom, Food Labelling Regulations (1996) set a requirement of at least 5% milk fat and 2.5% milk protein in order to be sold as ice cream within the UK. In rest of the European Union, a trade organization called European Ice Cream Association calls for minimum dairy fat content of 5%. In 2015, these regulations were relaxed so that containing milk fat or protein
6039-416: The best Italian manner." In 1789 Frederick Nutt, who served an apprenticeship at Negri's establishment, first published The Complete Confectioner. The book had 31 different recipes for ice creams, some with fresh fruit, others with jams, and some using fruit syrups. Flavours included ginger, chocolate, brown breadcrumbs and one flavoured with Parmesan cheese. An early North American reference to ice cream
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#17327799622476138-399: The business to others, who operated their own plants. Mass production reduced the cost of ice cream and added to its popularity. The development of industrial refrigeration by German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in 1926, commercial mass production of ice cream and the birth of
6237-491: The connection could be that Medieval pies also contained many different animal meats, including chickens, crows, pigeons and rabbits. One 1450 recipe for “grete pyes” that might support the "magpie" etymology contained what Charles Perry called "odds and ends", including: "...beef, beef suet, capons, hens, both mallard and teal ducks, rabbits, woodcocks and large birds such as herons and storks, plus beef marrow, hard-cooked egg yolks, dates, raisins and prunes." Early pies were in
6336-578: The cream and allowing it to freeze. In the 16th century, the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to its capital, Delhi , used to create kulfi , a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream." The technique of "freezing" was not known from any European sources prior to the 16th century. During
6435-418: The development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses , insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in
6534-428: The emulsification, aeration and texture. Sucrose , which is a disaccharide , is usually used as a sweetening agent. Lactose , which is sugar present in milk, will cause freezing point depression. Thus, on freezing some water will remain unfrozen and will not give a hard texture. Too much lactose will result in a non ideal texture because of either excessive freezing point depression or lactose crystallization. Before
6633-410: The filling is impossible to prove. The thick crust was so sturdy it had to be cracked open to get to the filling. This may also be the reason why early recipes focus on the filling over the surrounding case, with this development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour. Medieval pie crusts were often baked first, to create a "pot" of baked dough with
6732-588: The form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats , wheat , rye , or barley containing honey inside. These galettes developed into a form of early sweet pastry or desserts , evidence of which can be found on the tomb walls of the Pharaoh Ramesses II , who ruled from 1304 to 1237 BC, located in the Valley of the Kings . Sometime before 2000 BC,
6831-649: The highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The triacylglycerols in fat are nonpolar and will adhere to themselves by Van der Waals interactions . Water is polar, thus emulsifiers are needed for dispersion of fat. Also, ice cream has a colloidal phase of foam which helps in its light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to its consistency. The proteins contribute to
6930-486: The ingredients and techniques available to them in the New World. Settlers' recipes were for English-style meat pies. The newcomers used the fruits and berries that they were familiar with from Europe, but also began incorporating North American vegetables and game that they were not familiar with, with guidance from Indigenous people. Settlers favoured pies over bread because pies required less flour and did not require
7029-442: The labour market, which changed pie making from a weekly ritual to an "occasional undertaking" on special occasions. In the 1950s, after WWII, the popularity of pies rebounded in the US, especially with commercial food inventions such as instant pudding mixes, Cool Whip topping, and Jello gelatin (which could be used as fillings) ready-made crusts, which were sold frozen, and alternative crusts made with crushed potato chips. There
7128-472: The meat"; one of his pies was high enough that it resembled a model of a castle, an illusion enhanced by miniature banners for the nobles at the event. Pies in the 1400s included birds, as song birds at the time were a delicacy and protected by Royal Law. At the coronation of eight-year-old English King Henry VI (1422–1461) in 1429, "Partrich" and "Pecok enhakill" were served, alleged by some modern writers to consist of cooked peacock mounted in its skin on
7227-403: The modern ice cream industry was underway. In modern times, a common method for producing ice cream at home is to use an ice cream maker, an electrical device that churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an built-in freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for
7326-618: The month") the cornerstone of its marketing strategy (the company now boasts that it has developed over 1,000 varieties). One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in, thereby reducing costs. The soft ice cream machine fills a cone or dish from a spigot . In the United States, chains such as Dairy Queen , Carvel , and Tastee-Freez helped popularize soft-serve ice cream. Baskin-Robbins would later incorporate it into their menu. Technological innovations such as these have introduced various food additives into ice cream, most notably
7425-415: The nearby marine fireboat station used the building for firefighting practice sessions. The Fulton Ferry location was replaced by an outpost of the Ample Hills ice cream stores in June 2019. Brooklyn Ice Cream Factory remained in business at a single new location in the Greenpoint neighborhood until March 2021. Brooklyn Ice Cream Factory reopened across the street, from its original historic location at
7524-718: The northern states, pumpkin pie was popular, as pumpkins were plentiful. Once the British had established Caribbean colonies, sugar became less expensive and more widely available, which meant that sweet pies could be readily made. Molasses was popular in American pies due to the rum and slave trade with the Caribbean Islands, although maple syrup was an important sweetener in Northern states, after Indigenous people taught settlers how to tap maple trees and boil down
7623-465: The oven, not pressed between irons". The ice cream cone was popularized in the US at the 1904 World's Fair in St. Louis, Missouri . The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop , the soda fountain , and the ice cream parlor . During
7722-528: The pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits , mashed potatoes , and crumbs . Pies can be a variety of sizes, ranging from bite-size to those designed for multiple servings. The first known use of the word 'pie' appears in 1303 in the expense accounts of the Bolton Priory in Yorkshire . However,
7821-704: The pie to a working man's daily food needs. The first reference to "pyes" as food items appeared in England , in a Latin context, as early as the 12th century, but it is not clear that this referred to baked pies. In the Medieval era, pies were usually savory meat pies made with "...beef, lamb, wild duck, magpie pigeon -- spiced with pepper, currants or dates". Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Since pies could be easily cooked over an open fire, this made pies easier for most cooks to make. At
7920-496: The poet R. Green wrote "Thy breath is like the seeme of apple pies". Medieval England had an early form of sweet pies called tarts and fruit pies were unsweetened, because sugar was a rare and costly status symbol . In the Middle Ages, a pie could have a number of items as its filling, but a pastry would have only a single filling. Until the start of the 15th century, most pies were expected to contain meat or fish. In
8019-485: The practice of cooling beverages with ice and snow had already emerged in Paris , particularly in the court, during the 16th century. The narrator notes that his hosts stored ice and snow, which they later added to their wine. This practice slowly progressed during the reign of Louis XIII and was likely a necessary step towards the creation of ice cream. In fact, as early as 1682, Le Nouveau confiturier françois provided
8118-566: The relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are sometimes labelled " frozen dairy dessert " instead. In other countries, such as Italy and Argentina, one word is used for all variants. The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources describe frozen desserts as originating in Persia (Iran) as far back as 550 BC. A Roman cookbook dating back to
8217-416: The role of what was later called puff paste. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets. The first written reference to a Roman pie is for a rye dough that was filled with a mixture of goat's cheese and honey. The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve
8316-499: The salty water and ice mixture than it could with ice alone. The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on 9 September 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design. In Europe and early America, ice cream
8415-462: The same time, by partnering with a baker, a cook could focus on preparing the filling. The earliest pie-like recipes refer to coffyns (the word actually used for a basket or box ), with straight sealed sides and a top; open-top pies were called traps . The resulting hardened pastry was not necessarily eaten, its function being to contain the filling for cooking, and to store it, though whether servants may have eaten it once their masters had eaten
8514-643: The sap. In the Midwest, cheese and cream pies were popular, due to the availability of big dairy farms. In the US south, African-Americans enjoyed sweet potato pies, due to the widespread availability of this type of potato. By the 1870s, the new science of nutrition led to criticism of pies, notably by Sarah Tyson Rorer , a cooking teacher and food editor who warned the public about how much energy pies take to digest. Rorer stated that all pie crusts "...are to be condemned" and her cookbook only included an apple tart, jelly and meringue-covered crackers, pâté, and
8613-410: The selling of ice cream. The title of a person who works in this speciality is often called an 'ice cream man', however women also specialize in the selling of ice cream. People in this line of work often sell ice cream on beaches. On beaches, ice cream is either sold by a person who carries a box full of ice cream and is called over by people who want to purchase ice cream, or by a person who drives up to
8712-482: The summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world. Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This is called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière [ fr ] (a covered pail with
8811-566: The sundae was invented to circumvent blue laws , which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo , Two Rivers , Ithaca , and Evanston . Both the ice cream cone and banana split became popular in the early 20th century. The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in
8910-434: The top of the beach and rings a bell. In the second method, people go up to the top of the beach and purchase ice cream straight from the ice cream seller, who is often in an ice cream van . In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers. Some ice cream distributors sell ice cream products from travelling refrigerated vans or carts (commonly referred to in
9009-411: The weight of brawn and cold pies'. In the whole of Persuasion , brawn and cold pies are the only specific mention of food; they are also the only Christmas foods to be mentioned in any of Jane Austen's novels. In the United States of America, a popular idiom is "American as apple pie". There pie, especially apple pie, became intertwined to the point that in 1902, The New York Times asserted that "pie
9108-565: Was a pie renaissance in the 1980s, when old-fashioned pie recipes were rediscovered and a wide range of cross-cultural pies were explored. Meat pies with fillings such as steak, cheese, steak and kidney , beef and ale, lamb and mint, minced beef , or chicken and mushroom are popular in the United Kingdom , Australia , South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops. Pot pies with
9207-554: Was banned as a frivolous activity for 16 years, so mince pie making and eating became an underground activity; the ban was lifted in 1660, with the Restoration of the monarchy. Food historian Annie Gray suggests that the myth of the Puritans "actively" banning mince pies came about "due to the defenders of Christmas" who reported Puritan vitriol "with a certain amount of exaggeration". In the 17th century, Ben Jonson described
9306-570: Was done during World War II by American fighter pilots based in the South Pacific. They attached pairs of 5-US-gallon (19 L) cans to their aircraft. The cans were fitted with a small propeller, this was spun by the slipstream and drove a stirrer, which agitated the mixture while the intense cold of high altitude froze it. B-17 crews in Europe did something similar on their bombing runs as did others. Ice cream can be mass-produced and thus
9405-444: Was fashionable in England from the 1650s onward, then fell out of favour during the 18th century. Pumpkin was sliced, fried with sweet herbs sweetened with sugar and eggs were added. This was put into a pastry case with currants and apples. Pumpkin pie was introduced to America by early colonists where it became a national dish. During the 19th century, pies became, according to food historian Janet Clarkson, "universally esteemed" in
9504-862: Was in 1671. Elias Ashmole described the dishes served at the Feast of St George at Windsor in for Charles II in 1671 and included "one plate of ice cream". The only table at the banquet with ice cream on it was that of the King. The first recipe for ice cream in English was published in Mrs. Mary Eales's Receipts , a book dedicated to confectionary, in London in 1718: To ice cream. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking
9603-407: Was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim. The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to support any of their stories. Some sources say that
9702-760: Was made and sold by small businesses, mostly confectioners and caterers. Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream. He built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851. Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities and taught
9801-433: Was no longer necessary in the UK for a product to be sold as "ice cream", though at least 5% milk fat is still required for a product to be labeled "dairy ice cream". After this change, many UK products labelled as "ice cream" substitute milk fat with cheaper alternatives like palm oil , coconut oil , and vegetable fats . Pie A pie is a baked dish which is usually made of a pastry dough casing that contains
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