Such was the information of the first five minutes; the second unfolded thus much in detail — that they had driven directly to the York Hotel, ate some soup, and bespoke an early dinner, walked down to the pump-room, tasted the water, and laid out some shillings in purses and spars; thence adjoined to eat ice at a pastry-cook’s, and hurrying back to the hotel, swallowed their dinner in haste, to prevent being in the dark; and then had a delightful drive back, only the moon was not up, and it rained a little, and Mr Morland’s horse was so tired he could hardly get it along. Northanger Abbey When we read in a novel about Jane Austen’s characters going somewhere to “Eat Ices” it’s easy to imagine that they are feasting on some kind of shaved ice and syrup treat, much like a sno-cone. In reality, “the quality was very high and the astonishing variety of flavours available in a Georgian confectionery shop would easily compete with that offered today in a modern Italian gelateria”, relates Ivan Day, Historicfood.com chef. “While ice cream, or Ices, as they were called, had been known in England since the 1670’s, they were an exclusive dish that appeared only on the king’s table. The earliest printed recipe appeared in Mrs. Eale’s Receipts, a little work on confectionery published in London in 1718. It was not until the second half of the 18th century that ices become more widely available from confectioners’ shops set
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