Continued from above. Fortsatt ovenfra. Marco Polo has often been credited with bringing ice cream to Europe from China. This story may or may not be true, but Italy is definitely where ice cream established its roots. The English quickly adopted ice cream as they have long enjoyed foods containing milk. Ice cream and ices spread to America with the first record of it being served was in the 1740s at a dinner given by the Governor of Maryland. Marco Polo har ofte blitt kreditert med å bringe iskrem til Europa fra Kina. Denne historien kan være sann, men Italia er definitivt der iskrem etablert sine røtter. Engelskmennene raskt vedtatt iskrem som de har lenge gledet matvarer som inneholder melk. iskrem og ICES spredt til Amerika med den første posten etter at den ble servert var i 1740s på en middag gitt av guvernøren i Maryland. Ice cream quickly spread aided by the commercial business of ice harvesting in the Northern States. Before long, even in New Orleans (1808) vendors were selling ice cream daily. With our love of ice cream came many new inventions, the first hand cranked ice cream freezer (1846), the sundae (1874), the ice cream cone (1904), the chocolate covered ice cream bar (1919), and the ice cream sandwich, banana split, ice cream cake, and chocolate covered ice cream bar on a stick (the Good Humor Ice Cream Sucker) in the 1920s. Iskrem raskt spre hjulpet av den kommersielle virksomheten på isen høstingen i Northern States. Før lang, selv i New Orleans (1808) leverandører solgte iskrem daglig. Med vår kjærlighet til iskrem kom mange nye oppfinnelser, den første hånden cranked isen krem fryseren (1846), den sundae (1874), iskremen membran (1904), den sjokolade dekket iskrem bar (1919), og iskrem sandwich, banan split, iskrem kake og sjokolade dekket iskrem bar på en kjepp (the Good Humor Ice Cream suger) på 1920-tallet. So much a symbol of America that in the 1920s when immigrants arrived at Ellis Island we would serve them ice cream as part of their first meal in America. Så mye et symbol of America som på 1920-tallet når innvandrere kom til Ellis Island ville vi tjene dem iskrem som del av sitt første måltid i Amerika. If you have never made ice cream before then you are in for a treat. Hvis du aldri har gjort iskrem før så er du inne for en godbit. The texture of homemade ice cream is so creamy and smooth and the flavor so pure, you will not want to ever buy commercial ice creams again. Teksturen av hjemmelaget iskrem er så kremaktig og jevne og smaken så ren, vil du ikke ønsker å stadig kjøpe kommersielle iskrem igjen. Sources: Kilder: Andrews, Tamra, Nectar and Ambrosia: An Encyclopedia of Food in World Mythology . Andrews, Tamra, Nectar og Ambrosia: An Encyclopedia of Food in World Mythology. Santa Barbara: ABC-CLIO, Inc., 2000. Santa Barbara: ABC-Clio, Inc., 2000. Ayto, John. An AZ of Food & Drink . Ayto, John. An AZ av Mat & Drikke. Oxford: Oxford University Press, 2002. Oxford: Oxford University Press, 2002. Davidson, Alan. The Oxford Companion to Food . Davidson, Alan. The Oxford Companion til Mat. Oxford: Oxford University Press, 1999. Oxford: Oxford University Press, 1999. Dickson, Paul. The Great American Ice Cream Book . Dickson, Paul. The Great American Ice Cream Book. New York: Galahad Books, 1972. New York: Galahad Books, 1972. Friberg, Bo. The Professional Pastry Chef (Third Edition) . Friberg, Bo. Professional pastry Chef (tredje utgave). New York: Van Nostrand Reinhold, 1996. New York: Van Nostrand Reinhold, 1996. Lawson, Nigella. Forever Summer . Lawson, Nigella. Forever Summer. New York: Hyperion, 2003. New York: Hyperion, 2003. Liddell, Caroline and Weir, Robin. Frozen Desserts. New York: St. Martin's Griffin: 1995. Liddell, Caroline og Weir, Robin. Frosne desserter. New York: St. Martin's Griffin: 1995. Marian, John F. The Dictionary of American Food & Drink , New Haven and New York: Ticknor & Fields, 1983. Marian, John F. Dictionary of American Food & Drink, New Haven og New York: Ticknor & Fields, 1983. Pence, Caprial and Carey, Melissa. Caprial's Desserts . Pence, Caprial og Carey, Melissa. Caprial er desserter. Berkeley: Ten Speed Press, 2001. Berkeley: Ten Speed Press, 2001. Root, Waverley & de Rochemont, Richard. Eating in America A History . Root, Waverley & de Rochemont, Richard. Eating in America A History. New York: William Morrow and Company, Inc. 1976. New York: William Morrow and Company, Inc. 1976. Root, Waverley, Food . Root, Waverley, Mat. New York: A Fireside Book, 1980. New York: peis Book, 1980. Visser, Margaret. Much Depends on Dinner . Visser, Margaret. Much Avhenger Middag. New York: Grove Press, 1986. New York: Grove Press, 1986. |
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