An ice-cream idea in 1901Sourced
A Victorian cook proposed freezing ice cream with liquid nitrogen
British cookery entrepreneur Agnes Marshall was known for frozen desserts and ran a school, wrote books and published a magazine. In 1901 she suggested using liquid nitrogen to freeze ice cream, imagining rapid freezing and small ice crystals. The account concerns her proposal.
A cook’s vision of the future included an unexpectedly modern technique.
Summary / translation: Unbubly · CC BY-SA 4.0
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Agnes Marshall · Wikimedia contributors
Adapted, summarized and translated from the source. Adapted text is also available under CC BY-SA 4.0.
Reviewed: 2026-10-10