About Agnes Marshall
Agnes Bertha Marshall (born Agnes Beere Smith; 24 August 1852 – 29 July 1905) was an English culinary entrepreneur, inventor, and celebrity chef. An unusually prominent businesswoman for her time, Marshall was particularly known for her work on ice cream and other frozen desserts, which in Victorian England earned her the moniker "Queen of Ices". Marshall popularised ice cream in England and elsewhere at a time when it was still a novelty and is often regarded as the inventor of the modern ice cream cone. Through her work, Marshall may be largely responsible for both the look and popularity of ice cream today. She began her career in 1883 through the founding of the Marshall's School of Cookery, which taught high-end English and French cuisine and grew to be a renowned culinary school. She wrote four well-received cookbooks, two of which were devoted to ice cream and other desserts. Together with her husband Alfred, Marshall operated a variety of different businesses. From 1886 onward, she published her own magazine, The Table, which included weekly recipes and at times articles written by Marshall on various topics, both serious and frivolous. Although she was one of the most celebrated cooks of her time and one of the foremost cookery writers of the Victorian age, Marshall rapidly faded into obscurity after her death and was largely forgotten. However, technology invented or conceptualised by Marshall, including her ice cream freezer and the idea of creating ice cream with the use of liquid nitrogen, have since become repopularised. In the preface to her first book, Marshall wrote that she had received "practical training and lessons, through several years, from leading English and Continental authorities". The school was founded by Felix Lavenue, the pseudonym of Englishman Charles Shepperd, who died in 1864.
Biography source: Wikipedia. The profile adds birthday-specific historical context from the Celebs Birthday Today editorial database.