Release date is 2026-01-18

Charlene Taylor, Harry Lamé and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

"The book of ice-cream" by W. W. Fisk is a technical textbook written in the early 20th century. It explains the science and practice of making ice-cream and related ices at commercial and advanced home scales, detailing ingredients, formulations, equipment, refrigeration, sanitation, quality testing, and business management. Aimed at students, manufacturers, and housekeepers, it focuses on achieving consistent flavor, texture, and safety through standardized, evidence-based methods.

The opening of this volume repositions ice-cream from rare treat to everyday food, explains the rise of industrial production and specialized machinery, and states the book’s dual purpose for classroom/laboratory use and practical manufacturing, with extensive acknowledgments. A detailed contents outline previews chapters on ingredients, classification, equipment, refrigeration, mixing, freezing, hardening, judging, bacteriology, testing, marketing, plant design, and history. The first chapters define ice-cream, list core components (dairy bases, sugars, flavors, colors, stabilizers), compare official standards, and argue for clearer definitions and bacterial controls while framing ice-cream-making as a science. They then examine milk and cream: sourcing models and their trade-offs; desired qualities (sweet, pasteurized, aged, homogenized); causes of off-flavors (feed, ambient odors, cow health); bacterial risks, sediment testing, rapid cooling practices, clarifiers, and composition/standards, with buying and standardizing by fat test. Next comes manufactured inputs: how condensed/evaporated milk is made and specified, what a condensory requires, why most makers buy rather than produce; milk powders (Merrell-Soule and Ekenberg processes, their history, and uses for standardizing mixes or creating cream with butter); and butter selection/storage. The section concludes by introducing sweeteners and sugar-saving substitutes (invert sugar, corn syrup), and surveying cocoa/chocolate sources, processing, composition, purity standards, and a practical chocolate syrup formula. (This is an automatically generated summary.)

Originally published: New York: The MacMillan Company, 1919