The author’s name may not be as familiar as other Victorian cookery writers, but it deserves to be. Agnes B. Marshall (known as ‘the queen of ices’) owned a cookery school in London, and was also an entrepreneur and inventor – she pioneered the nitrogen-freezing technique. The recipes in this book, using cream, custard, or water, are surprisingly contemporary flavor-wise.

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Emma Kay

Food writer

Agnes was one of the most prolific culinary genius’ of the nineteenth century – author, inventor, entrepreneur, cookery school owner, domestic agency owner, retailer, International speaker and demonstrator. I continue to have sleepless nights about her lack of legacy in this country! It is my ambition to write a screen play of her amazing life.

Rachel McCormack

Writer and broadcaster

A pioneering figure in the world of ices, Agnes Marshall was the first person to suggest using nitrogen as a freezing technique in the late 1800s. Unjustly ignored in favour of Mrs Beeton, Marshall's book gives you a plethora of workable ideas for making sorbets and ice creams that seem very modern and unusual

Eleanor Barnett

Food historian

The ‘Queen of Ices’ treats us to an array of frozen desserts and some spectacular ice cream moulds!

Annie Gray

Food historian