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chained_bear commented on the word salt nitre
"The next step on the culinary path was salt -- particularly cheaper salt nitre or saltpetre, introduced almost certainly from India in the Tudor period and already widely used in the salting of hams. Put the two together around a separate container of water or cream and the effect was swift even if the science was perplexing: as the salt melted the ice in the outer bucket, it sucked the heat from anything it touched, reducing its temperature and causing the contents of the inner bowl to freeze."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 179
re: cream ice better (later) known as ice cream
January 16, 2017