Augustus Jackson (April 16, 1808 – January 11, 1852),[1] was an African American businessperson, chef, ice cream maker, and confectioner from Philadelphia, Pennsylvania.[2] He is credited as inventing a modern method of manufacturing ice cream and for new flavor development.[3] He is nicknamed “the Father of Ice Cream”, despite not inventing ice cream.[4][5] Jackson served for twenty years as a chef at the White House in Washington, D.C., before opening his own catering and confection business.[6]
Augustus Jackson | |
|---|---|
| Born | April 16, 1808 Philadelphia, Pennsylvania, United States |
| Died | January 11, 1852 |
| Occupation(s) | Businessperson, chef, ice cream maker, confectioner |
| Known for | Inventing a modern method of manufacturing ice cream and for new flavor development |
Career
editJackson worked as a White House chef from 1817 until 1837.[6] He cooked for United States Presidents James Madison,[5] James Monroe, John Quincy Adams, and Andrew Jackson.[6]
After leaving the White House, Jackson moved to Philadelphia and created his own successful catering business. He developed ice cream flavors which he packaged in tin cans and distributed to other ice cream parlors in Philadelphia. Jackson eventually became one of the city's wealthiest residents at the time.
Now known as the "father of ice cream," Jackson is said to have pioneered some of its modern manufacturing methods in the United States, namely the practice of adding salt to the ice.[7] Although mentions of salt and ice being used is mentioned as early as 1711 by English cookbook author Mary Eales in her book Mrs Mary Eales's Receipts.[8][9] Additionally, Jackson developed techniques to control the custard while it was freezing.[10] There is no evidence that Jackson patented any of his recipes or techniques.[11][12] His ice cream flavors, techniques, and recipes are no longer documented.[6]
By 1928 an article in Capper's Weekly attributed to Jackson the title of the first to make modern ice cream.[13]
Jackson died at the age of 43 on January 11, 1852.[6]
See also
edit- List of ice cream flavors
- Bastani, Booza, and Dondurma, types of early Middle Eastern ice cream
References
edit- ^ Cloake, Felicity (2023-06-21). "The black dessert-maker who helped bring ice cream to the masses". New Statesman. Retrieved 2024-02-07.
- ^ Lowe, Cliff. "The History of Ice Cream, How to Make Ice Cream at Home Ice Cream Makers Past & Present". Archived from the original on January 3, 2010.
- ^ Stradley, Linda; Brenda (2015-05-14). "Ice Cream History, Whats Cooking America". What's Cooking America. Retrieved 2024-02-07.
- ^ Hingston, Sandy (2021-07-07). "10 Unforgettable Moments in Philly Ice-Cream History". Philadelphia Magazine. Retrieved 2024-02-07.
- ^ a b Panaritis, Maria (2019-08-04). "The Long Lost Father of Ice Cream". The Philadelphia Inquirer. pp. B3. Retrieved 2024-02-07 – via Newspapers.com.
- ^ a b c d e Wagner, Tricia Martineau (2021-06-21). "Augustus Jackson (1808-1852)". BlackPast.org. Retrieved 2024-02-07.
- ^ Schockett, Joni (July 17, 2008). "You scream, I scream, it's July,eee National Ice Cream Month". Washington Jewish Week.
- ^ Pennell, S.M. (September 23, 2004). "Eales, Mary". Oxford Dictionary of National Biography. Oxford University Press.
- ^ Sitwell, William (2013-06-18). A History of Food in 100 Recipes. Little, Brown. p. 135. ISBN 978-0-316-25570-7.
- ^ Smith, Jessie Carney (2013). Black Firsts: 4,000 Ground-Breaking and Pioneering Historical Events (3rd ed.). Detroit: Visible Ink Press. p. 608. ISBN 978-1-5785-9369-9. OCLC 826299100.
- ^ "Famous Black Chefs". Philadelphia Tribune. Feb 14, 2012.
- ^ Philadelphia Inquirer; Panaritis, Maria (August 4, 2019). "The Long Lost Father of Ice Cream". p. B3. Retrieved February 11, 2021 – via Newspapers.com..
- ^ Boston Globe (June 1, 1928). "Made First Ice Cream". Vol. 113, no. 153. p. 17. Retrieved February 11, 2021 – via Newspapers.com..
Further reading
edit- Miller, Adrian (2017). The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Chapel Hill: University of North Carolina Press. ISBN 978-1-4696-3253-7.