'The development of the ice cream market in Philadelphia occurred as a direct result of the contributions of these women and people of color, who succeeded despite societal constraints,' writes Selena Bemak of the Historical Society of Pennsylvania.
, made only of cream, sugar, and flavoring, set the standard nationwide. Other recipes included milk, eggs, gelatin, salt, and preservatives. The Philadelphia method was generally safer to eat, since it did not include eggs and always used fresh cream from local dairy farms. It also supposedly tasted better because it did not include preservatives.
Parkinson’s location in Philadelphia provided convenient access to local dairy farms, lessening the cost of expensive cream. A variety of cookbooks from the time featured her recipe, uplifting it as the preferred method of ice cream-making. Ice cream was made more widely available by women who transformed their domestic knowledge into scientific advancement. In 1843,revolutionized ice cream production when she invented and patented a hand-cranked ice cream churn. Not much is known about Johnson. Her only invention was her ice cream machine, which she patented several times. She was an abolitionist and her husband was a scientist.
. This allowed the invention to be mass-marketed. Johnson’s “Artificial Freezer” streamlined production and decreased ingredient costs so greatly that ice cream became affordable.. Ice cream makers would place a smaller, metal bucket into a larger bucket filled with ice, usually extracted from a lake or pond. They would stir the ice cream mixture by hand in the smaller bucket. This process was extremely labor intensive, and often resulted in lumpy ice cream.
As ice cream became more popular and accessible, more people became ill from unsanitary practices. Lack of refrigeration and ice cream distribution in unwashed, reusable glasses elicited concerns, particularly among the government. The City of Philadelphia finally acted in 1908 when
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