{"id":7971,"date":"2014-01-24T19:26:01","date_gmt":"2014-01-24T23:26:01","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/?p=7971"},"modified":"2014-01-24T19:26:01","modified_gmt":"2014-01-24T23:26:01","slug":"this-has-happened-to-me-once-before-while-preparing-moose-face","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2014\/01\/this-has-happened-to-me-once-before-while-preparing-moose-face.html","title":{"rendered":"“This has happened to me once before, while preparing moose face.”"},"content":{"rendered":"\n<\/head>

Food historian\u00a0Ivan Day<\/a>\u00a0has discovered what is believed to be\u00a0the first recipe for ice cream<\/a>, written in a manuscript by Lady Anne Fanshawe of England. Dating to c. 1665, she flavors her ice cream with\u00a0mace, orangeflower water, or\u00a0ambergris<\/a>.<\/p>\n

Ambergris is an \u201cintestinal slurry,\u201d believed to be a ball of muscus-covered, indigestible squid beaks. This mass is ejected into the oceans by sperm whales, much like a cat disgorging a hairball. A ball of ambergris floats in the sea until it washes ashore and is collected. Throughout the 18th century, it was a prized flavoring for sweets and today it is still valued today as a base for perfumes. Its smell and flavor can range from \u201cearthy to musky to sweet.\u201d At the current\u00a0Whales: Giants of the Deep<\/a>\u00a0exhibit at the American Museum of Natural History, you are encourage to sniff a large ball of very valuable whale puke.<\/p>\n

I\u00a0needed<\/em>\u00a0to known what ambergris ice cream tasted like.<\/p><\/blockquote>\n

\u2026more<\/a>.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

Food historian\u00a0Ivan Day\u00a0has discovered what is believed to be\u00a0the first recipe for ice cream, written in a manuscript by Lady Anne Fanshawe of England. Dating to c. 1665, she flavors her ice cream with\u00a0mace, orangeflower water, or\u00a0ambergris. Ambergris is an \u201cintestinal slurry,\u201d believed to be a ball of muscus-covered, indigestible squid beaks. This mass is […]<\/p>\n","protected":false},"author":1071,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[70,130],"class_list":["post-7971","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-kitchen-adventures","tag-squid"],"yoast_head":"\n"This has happened to me once before, while preparing moose face."<\/title>\n<meta name=\"description\" content=\"Food historian\u00a0Ivan Day\u00a0has discovered what is believed to be\u00a0the first recipe for ice cream, written in a manuscript by Lady Anne Fanshawe of England.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.patheos.com\/blogs\/evetushnet\/2014\/01\/this-has-happened-to-me-once-before-while-preparing-moose-face.html\" \/>\n<meta property=\"og:locale\" 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