I was reading and writing about the 1563 plague in London—very deadly and very overshadowed by later Tudor and Stuart plagues—when I had to take a break for ice cream in the midst of a stifling afternoon. The break went on a bit longer than expected because I became diverted into the history of ice cream: I just opened up an old cookbook I had for a moment (really!) but the recipe looked similar to some that I had seen in the seventeenth-century cookbooks that I am going to be writing about later in this chapter that I’m working on so I indulged myself for a bit longer in the name of “research”……and before you I knew it I had abandoned early modern England and was looking into the history of ice cream in Salem. From the plague to ice cream in a half hour: the balance of book and blog will not work well if I continue to be so indulgent (but it was hot).
Take three pints of the best cream, boyle it with a blade of Mace or else perfume it with orang flower water or Ambergreece, sweeten the Cream, with sugar[,] let it stand till it is quite cold, then put it into Boxes, e[i]ther of Silver or tinn, then take, Ice chopped into small peeces and put it into a tub and set the Boxes in the Ice covering them all over, and let them stand in the Ice two hours, and the Cream Will come to be Ice in the Boxes, then turn them out into a salvar [salver = dish] with some of the same seasoned Cream, so sarve [serve] it up to the Table.
This is Lady Ann Fanshawe’s handwritten recipe for “icy cream” from the mid-seventeenth century and the Wellcome Library’s digitized recipe-book collection (MS.71113) . It is unusual when compared to the first published recipes for ice cream in the next century, which are more custard-style creams, made with egg yolks, and then frozen. But Lady Fanshawe’s ingredients–mace, orange-flower water, and even ambergris (well maybe I should exclude ambergris)–were not that unusual: early ices were made with a wide range of ingredients: all sorts of fruits and herbs, honey, tea and coffee, crumbled cakes and biscuits. Ice cream history in the nineteenth century is marked by two big developments, both in the US: the development of the portable ice cream “freezer” and “Philadelphia-style” ice creams, made without eggs. But nineteenth-century ice creams, sorbets and sherberts were still more exotic than we think they were, or at least I thought they were: Mrs. Lincoln’s Frosty Fancies and Frozen Dainties, published in the late nineteenth century for best-selling freezer manufacturer White Mountain, feature lots of interesting ices, and ice creams made with arrowroot, cornstarch, and gelatin for their foundation, rather than eggs.
And yes: I think this is yet another aspect of Salem’s history which seems notable, although I did not extend my break to make a city-by-city, town-by-town comparative analysis of ice-cream production and consumption. Salem had a very early ice cream “manufactory”, from at least 1856, as well as several antebellum retail shops or saloons. And these multiplied over the later nineteenth century and then of course opened up in the tourist destination that was (and remains) Salem Willows. Salem also had ice cream “peddlers” from the late nineteenth century on, and even a “millionaire milkman”: Gilbert H. Hood of the famous H.P. Hood Company, still very much with us, who spent the summer and fall of 1921 “learning the business from the ground up” while based at Hood’s Salem ice cream factory, now the site of luxury condominiums.
Notice of Salem’s first ice cream manufactory in the Salem Register, June 30, 1856; Salem Willows postcards from 1905; The manufactory at 271 Essex became a “saloon” in the 1870s and another popular ice cream parlor was the Holly Tree on Central Street (Collections of Historic New England); “Ira Moody Chute standing in front of his ice cream wagon, Salem, Mass., ca. 1898,” (Historic New England); The Newburyport Daily News, August 19, 1889; Gilbert H. Hood in the Boston Herald, October 9, 1921.
More! The SERVING of ice cream was serious business a century ago, and Historic New England has some great examples from the Phillips House: ice cream forks, scoops, molds, trays, etc….: check them out here.
The President’s wedding from Harper’s Weekly, June 12, 1886 via the Library of Congress. Mrs. Endicott is on the extreme left above.
Mrs. Endicott’s houses: clockwise, Washington Square and Essex Street, Salem; 163 Marlborough Street, the Farm (Glen Magna).
William Crowninshield’s death in May of 1901 was a national headline; Ellen Peabody Endicott (Mrs. William Crowninshield Endicott), 1901 by John Singer Sargent, 
Are we in a crisis? Death is just outside the door in The Feast of Dives, Master of James IV of Scotland, c. 1510-20, from the Collection of the J. Paul Getty Museum; I took this screenshot of Governor Kevin Stitt’s tweet back in March because I could not quite believe it: it was later taken down. I’m sad to say that Governor Stitt has recently announced that he is the first Governor to test positive for Covid and I hope he makes a speedy recovery. He attended the President’s rally in Tulsa on June 20 (without wearing a mask) but does not believe that it was where he was infected.
Boston Post 13 February 1903
How perfect is Lambertville? Clean, every storefront filled, an interesting array of houses, perfect SIGNAGE, and city-council candidates who run on a platform of stopping overdevelopment!
Still in New Jersey, heading north on 29 past the John Prall House and Mill, now a wonderful public park, into Frenchtown.
Route 32 in Pennsylvania, past the Thompson-Neely House, where Washington’s troops waited to cross over the river prior to the Battle of Trenton, into Upper Makefield, site of the Washington Crossing Historic Park, ending up back in Jersey at the Johnson Ferry House. Obviously there was a lot more to see in Buck’s County, but I had to make it back to the Shore for dinner!
