Agnes Bertha Marshall (24 August 1855 – 29 July 1905) was an English culinary entrepreneur. She became a leading cookery writer in the Victorian period, and was dubbed the “Queen of Ices” for her works on ice cream and other frozen desserts. In time before practical domestic refrigeration, her success increased the demand in London for ice imported from Norway. Her 1888 cookery book included a recipe for “cornets with cream”, possibly the earliest publication of the edible ice cream cone.Marshall was born in Walthamstow. Her father, John Smith, was a clerk, but died when she was young and his widow, Susan, remarried. Marshall’s early life remains obscure, but it was later written in the Pall Mall Gazette that she studied cooking from an early age, and “practised at Paris and with Vienna’s celebrated chefs”. She married Alfred William Marshall in 1878.She wrote four books: Ices Plain and Fancy: The Book of Ices (1885), Mrs. A.B. Marshall’s Book of Cookery (1888), Mrs. A.B. Marshall’s Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894). She also gave public lectures on cooking, and ran an agency for domestic staff. She was granted a patent for an improved ice cream machine that could freeze a pint of ice cream in five minutes, and also suggested using liquid nitrogen to make ice cream. With her husband, she established the Marshall School of Cookery in Mortimer Street in 1883, and published a weekly magazine, The Table, from 1886. The couple also sold cooking supplies and equipment.-Jacket in very good condition, two breaks in binding but pages are still held together very well.( Note: Heavy Item. If ordered via ABE Books may incur additional postage charges.) E11