London: Marshall's School of Cookery and Simpkin, Marshall, Hamilton, Kent & Co., (1891).
First edition. Quarto. 656p, 28p illustrated ads. 284 illustrations including portrait frontispiece. Publisher's green pebbled cloth over beveled boards with gilt titles on spine and upper cover, covers with frames in blind. Inner hinges reinforced, some edgewear and bumping to corners, else very good. Item #19754
"An entrepreneur, innovator, and inventor, Agnes Marshall was probably the foremost Victorian cookbook writer, and made unique contributions to the development of ices and ice cream. She apparently originated the edible ice-cream cone... [Her] Larger Cookery Book of Extra Recipes, as much a prestige publication as a practical cookbooks, and aimed at the haute cuisine end of the market." (Alice Arndt. Culinary Biographies, p. 257-8)
Her other book are The Book of Ices, 1885: Mrs. A. B. Marshall's Book of Cookery, 1888; Fancy Ices, 1894.
Bitting p. 310.