|
The Beginnings of the Ice Cream Industry
Ice cream manufacturing as we now know
it was certainly underway by
29 December 1911 when
an article appeared in the Evening Post about the
Ambrosia Ice Cream Company in Wellington:
Ambrosia it
is claimed that it is made of pure pasteurised cream
and free from chemicals of any sort.
There are some sixty varieties of frozen dainties which the Ambrosia Company
can supply.
The ice cream is made under scrupulously clean conditions, as a reporter of 'The
Post', who visited the factory, saw for himself. It is kept twenty-four hours
in the ice chamber before being sent out, and being mixed by machinery is entirely
untouched by hand in the process of manufacture. The Ambrosia ice cream is sent
out in such a condition as to ensure its appearance on the table in first-class
condition.
It is put up in lots of one gallon and upwards. |
1912 - The Robinson Ice Cream Company
Ltd was established at 22 James St., Arch Hill, in
Auckland. By the 1930s, Robinson's had grown to be the largest
ice cream business in the country.
The
Marble Bar
In the early 1900's, ice
cream was also sold, along with milkshakes, sodas, fruit
drinks, fruit salads, coffee
and confectionery,
in American-styled
ice cream parlours
and "marble
bars":
Photo: A typical Marble Bar.
"Following a trend there is no resisting, one
born of modern tastes and conditions, there has of recent
years sprung up in our midst
a kind of glorified soft drink and ice cream cafe, which
have become part of the life of a large section of the younger
generation. The genesis of the business lay in the American
soda fountain. With the aid of that ingenious machine and
a variety of syrups, very palatable drinks were concocted
and proved to be very serious, rivals to the traditional
ginger-beer and lemonade of the soft drink trade. To a variety
of cooling drinks were added an appetising array of fancy
ice-cream, which strike pleasingly on the palate." - Dominion,
30 September
1916,
on the opening of the new Marble Bar, Manners Street, Wellington.
12 October 1911 - Advertisement in the Grey
River Argus:
The
American Parlor
R. LOUISCH Proprietor.
TAKES this opportunity of announcing to the public
of Greymouth that commencing on
SATURDAY NEXT, September
2nd, 1911,
he will provide at the Parlor the following:
Vanilla Ice Cream, Apricot Ice Cream, Biscuit Ice Cream, Chocolate Ice Cream,
Fruit Ice Cream, Ginger Ice Cream, Pine Apple Ice Cream, Raspberry Ice Cream,
and Strawberry Ice Cream; also Fruit and Water Ices, the same flavour as the
Ice Creams for the folk who do not care for ice cream.
The Parlor is now under
different Supervision than previous years.
A TRIAL SOLICITED.
(Opposite Town
Hall, Mackay Street)
|
Ice cream parlor, Stafford Street, Timaru, 1915.
- Ref:
1/2-107025-F.
Alexander Turnbull Library, Wellington, New Zealand.
The Le Grand marble bar opened in Gisborne in 1916,
and according to the Poverty Bay Herald:
" The marble bar itself will be furnished with
a marble bar counter, 38ft in length, finished in ltalian
Carara white marble, ornamented with base and pedestal of
New Zealand
greenstone. Behind it will be an equally elaborate and up-to-date
buffet, reaching to a height of 12ft, complete with all the
latest fittings, with marble top, extensive mirrors, and
surmounted by an artistic canopy, ornamented by massive columns
and lead
light decoration. The latter will depict a Dutch scene, and
will be illuminated by 22 electric globes."
Marble Bar Menu, 1916. [Menus, mainly for celebratory
dinners. 1910-1919].
- Ref: Eph-A-DINING-1916-01-centre. Alexander
Turnbull
Library, Wellington, New Zealand. http://natlib.govt.nz/records/22716523
Home-made Ice Cream
The home supply of ice, and availability of ice chests,
opened the way for keen cooks to make their own ice cream.
Recipes
for home-made ice cream, from an advertisement in the Wanganui
Chronicle, 7
March
1913:
ABSOLUTELY
SAFE ICE CREAM .
MADE
WITH Highlander Condensed Milk.
• -
READ THESE RECIPES: - •
HOW TO FREEZE WITHOUT A MACHINE.
Obtain some ice, break into small pieces and put into a bucket about two or three
inches. On this sprinkle some coarse salt. Set a billy-can on this and pack between
the vessels alternate layers of ice and salt. Pour the prepared mixture into
the billy-can, put a lid on and cover with some ice and salt. Occasionally the
lid must be removed and the mixture stirred.
VANILLA ICE CREAM,
Ingredients - 1 tin Highlander Milk, 1 1/2 pints water, 3 yolks of eggs, half
a teacup sugar, 1 teaspoonful vanilla essence, the juice of 1 lemon.
Method - Boil the milk and water together. Beat up the yolks and mix with the
sugar, vanilla and lemon juice, add to this the boiled milk and water. Put back
on the fire and stir till thick. If desired thicker, a little cornflour may be
added (1 dessertspoonful) when cold, freeze as directed.
PASSION FRUIT ICE CREAM.
Ingredients - 1 tin Highlander Milk, 25 passion fruit, 1 teacup sugar, 1 1/2
pints hot water, 1/2 pint cream.
Method - Mix the niilk with the hot water, and pour half on the fruit and sugar.
Let it boil long enough to dissolve the sugar. When cool, add the remainder of
the milk and the cream. Put into the freezer for about an hour.
NOTE — USE
ONLY HIGHLANDER MILK. YOU CAN DEPEND UPON IT
|
Ice Cream Quality and Standards
Two
women eating ice cream, 1914.
- Alexander Turnbull Library, Wellington, New
Zealand.
Women.
Kidman, Ian :Photographs of World War 1914-1918.
Ref: 1/4-027510-F.
In the early part of the Century, a number of overseas food
poisonings related to ice cream had been reported in the
newspapers, and there had also been growing concern about
adulteration and cheapening of products sold as "ice cream"
with the addition of thickeners such as cornflour.
In January 1913, over 200 cases of "ptomaine poisoning" were
reported in Wanganui, "practically all" traced to a
single ice cream shop. "Ptomaine poisoning" is what we would
now call food poisoning; acute gastrointestinal illness,
in this case probably caused by bacterial contamination of
the cream used, according to the Health Inspector's report.
By
1915, the government had put in place regulations to control
the
composition
of
the
product
sold
as "ice
cream".
These regulations were administered by the Health Department.
1 May 1915 -
A Health inspector appears to have had a field-day in Christchurch
- the Press reported
several food-related prosecutions, including
four
ice cream
sellers who were prosecuted by the Health Department for selling ice cream
that did
not comply with the regulations.
In each case, the primary offence was selling "ice
cream" with milk
fat levels below the legal standard of 10%. The standard fine on conviction
was 5 shillings and costs.
In another case, this one in Whangarei, the sub-standard milk fat content was said
to be due to the defendants' "mis-understanding of the term 'milk-fat'
which is
not
known
in
this district",
and the addition of pure cream in the belief that it was pure butterfat.
12 April 1923 - a
vendor, J Healey of Hokitika, was fined £2 and costs £3 17 shillings
in the Magistrate's Court for selling
"ice cream deficient in milk fat".
Astrella's
Ice Cream advertisement, Auckland Star,
17
February 1923
Extract from an advertisement in the Auckland Star, 24 July 1923:
| A NOURISHING FOOD.
The once unfortunate idea that Ice cream was a mere
passing luxury has been swept away by education and
science to-day. Ice cream is a nutritious food, which
produces health and strength, and is, at once, economical
and beneficial. Robinson's ice cream contains at least
10 per cent of butterfat and sugar properties that
represent the finest, invigorating vitamines for the
human system. |
Their claim for "at least 10 per cent butterfat" was
scientifically based, as can be seen by the Situations Vacant
advertisement that appeared
in the New
Zealand
Herald
on
27
November
1924:
| APPLICATIONS are
invited from Competent Milk and Cream Testers to fill
a responsible position in Ice-Cream Factory. Other
branches of the business will be taught to successful
applicant. Apply personally or send copies of references
as to capabilities relative to the testing of milk
and cream. State wages expected. Apply Robinson Ice
Cream Co., Ltd.. 22, James Street, Archhill, Grey Lynn,
Auckland. |
1919 - Frederick Charles Rush-Munro ,
originally a confectioner, opened the third evolution of his Rush
Munro business
at 181 - 187 Karangahape Road,
Auckland, featuring cafeteria ("help yourself style" service),
light lunches, soda fountain and ice cream.
 More
about Rush-Munro...
1919 - The Velvet Ice Cream Co Ltd., began operations in Hamilton.
Robert
(Bob) Long (right) with family and
Ice Cream truck, Mahia, ca. 1920.
- Tauranga
City Libraries Research Collections.
1921 - Harry Muschamp Waddington began
making Artic
Ice Cream, initially by hand churn,
in his small lounge bar and restaurant in Jackson St., Petone.
1922 - Angus Keith McDonald established
McDonald's Ice Cream Co., the Waikato's first ice cream manufacturing
business.
More
about McDonald's ...
Ice Cream Novelties
"Novelties" are defined as separately packaged, single-serve
ice cream or frozen dessert products, such as ice cream
sandwiches, ice blocks and ice creams on sticks. The first
ice cream
novelty
to be
sold
in this country was probably the Eskimo Pie (see side
panel).
30 May 1924 -
Manufacturing Licenses for the latest craze from America,
the Eskimo
Pie,
were advertised
in Wellington's Evening Post. The product had been patented by
the Eskimo Pie Corporation, USA, and licenses were issued in New Zealand
by
C. B.
Colby, Auckland.
Successful applicants were listed as Polar Ice Cream Coy. Ltd, Auckland
district, and Boston Ice Cream Co., Wanganui:
Manufacturing Licenses issued for the manufacture of
Eskimo
Pie, advertised in the Evening Post, 30 May 1924
Unfortunately
Boston Ice Cream Co. had to relinquish their license, and
Frozen Products Ltd of Wellington
appears to have snapped it up. In fact the company
was
formed in July of that year for that specific purpose:
"to manufacture, sell, and distribute as wholesalers and retailers
the confection known as "Eskimo Pie", ice cream, and any other
similar class of goods, and general incidental."
18 September 1924 - Polar Ice Cream Coy.
Ltd advertises
that the manufacture of Eskimo Pies could be observed during
the official
opening
of
its
new factory
at Station Road, Newmarket, Auckland. Eskimo Pies sold for threepence (3d)
each.
Frozen Products had launched their Eskimo Pie product by December that
year:
Eskimo Pie advertisement, Evening Post, 16 December 1924
Eskimo
Pie, 1931.
The Eskimo Pie proved just as popular in New Zealand
as it had been in America, and naturally resulted
in imitations:
14 August 1930 - In the Dunedin Supreme Court, Mr. Justice
Kennedy delivered his judgment in the action brought by Charles
Bertram Colby, of Los Angeles, United States, against the Dunedin
Ice Cream Manufacturing Co. (Ltd.).
Colby was seeking an injunction
against the company, restraining it from the manufacture of "Royalettes",
claimed to be similar to "Eskimo Pies," for which Mr Colby held
the patent rights in New Zealand. Justice Kennedy ruled that the patent "could
confer no monopoly rights" to either the concept of ice cream
coated with chocolate, nor the manufacturing process involved. "The
injunction was therefore refused, and judgment was given for the defendant
against the plaintiff for £36 6s costs, and disbursements to be fixed
by the Registrar."
A number of other companies around the country produced chocolate-coated
ice cream bars, often unmistakeable Eskimo Pie imitations:
Aluminium
foil wrapper for an "Arctic Pie" ice cream bar, manufactured by Hawkes
Bay
Frozen Supplies
Ltd., Napier, 1930s?
-
longwhitekid.
Home Refrigeration Arrives and the Ice Cream Industry Booms
1925 - Riversdale Dairy, owned
by the the dairy-farming Norton family, began to make Snowflake
brand ice cream from a small factory/shop in front of the
Norton house in Ward Street, Cobden, Greymouth. Snowflake
continued as a West Coast treat for over 80 years.
More
about Snowflake ...
August 1925 - Robinson Ice Cream Company supplies
54,000 blocks of Robinson's Ice Cream to the American
Fleet on its visit to Auckland, and later proudly advertises the letter
of thanks it received from
one of the warships:
Gentlemen - The
ice cream which you supplied the U.S.S. New Mexico
was highly gratifying, and a more delicious cream would
be difficult to find. We, as Americans, are the world's
largest consumers of ice cream, and as such we consider
ourselves qualified to judge your very excellent product.
-
(Signed) Norman J. Goeltz, chief yeoman, U.S. Navy.
Treasurer, C.P.O. Mess. P. E. Thomas, Chief Commissary,
Steward, U.S. Navy. |
Photo:
Looking south west from Duder's Hill, Devonport showing ships
from the American Fleet.
24
August 1925.
-
James D Richardson. Sir George Grey Special Collections,
Auckland
Libraries, 4-3138C.
The Robinson Ice Cream Company Ltd had been established in 1922, and
rapidly grew to become the largest manufacturer in the country. According
to this 6 July 1929 news item in the Auckland
Star:
" The
most forcible demonstration of public opinion and appreciation of Robinson's
ice
cream is given by the increase shown in their turnover in seven years.
Seven years ago their annual turnover was £6000. This year it
is £23,000 - by far the largest in New Zealand."
Here is a description of their manufacturing process, from an Auckland
Star article, 15 December
1924:
METHOD OF PRODUCTION
USED
Ice cream may appear a very simple thing in the matter
of production - certain ingredients pleasing to the palate frozen
to make a cooling delicacy. Its manufacture, however in large quantities
involves a surprising number of processes and a visit to the factory
of the Robinson Ice Cream Company, Ltd., besides being a unique experience,
gives an excellent idea of modern methods in production.
Mr. Robinson, the founder of the business, has been connected for many years
in Auckland with the making of the tasty summer confection, and with expansion
of the concern has come a more and more elaborate manufacturing plant, until
to-day the machinery employed embraces the latest scientific devices for the
producing of ice cream of purity and cleanliness.
The firm has always had particular regard to the quality of its ice cream and
an inspection of the equipment in the new factory at 22, James Street, Arch Hill
furnishes ample evidence of the perfect conditions under which it is produced.
In the first stage the milk and cream are poured into a tank, from which the
future ice cream is taken up by a pump to the floor above where it is received
into a large glass-lined mixer. Having been mixed to the requisite degree, the
product is taken on another stage. Here it is heated by steam to 145 deg. Fahrenheit
and this temperature is maintained for half an hour in order to pasteurise the
cream. It is then cooled down to 110 deg., afterwards passing through pipes to
a strainer.
It then passes on to the viscoliser, the only appliance of its kind in New Zealand.
This machine subjects the cream to a pressure of 2000lb per square inch, and
thus breaks the globules of fat and gives the smoothness which is desired by
all ice cream manufacturers and appreciated by the public generally.
The next process is the passage over the cooler, and it is then poured into vats,
the temperatures of which are maintained at 40 degrees. Straight from there the
cream is returned by pipes to the floor beneath, and is received into a batch
measure preparatory to passing into the freezer, where it assumes that final
form which is the delight of young and old.
From the freezer the ice cream is drawn off in cans and put into cool chambers
registering a temperature of 4deg. below zero.
From here the ice cream is taken by motor lorry, train and boat to all parts
of Auckland.
Throughout the whole process the transformation of the various ingredients from
their original state into the delicious and cooling ice cream has been accomplished
by means of machinery, no hands having touched it. Thus Robinson, Ltd., can truthfully
maintain that their ice cream is produced under the most hygienic conditions.
The attainment of a product which, besides being a delicacy, is of high food
value bas always been the aim of the firm.
In the course of an interview the manager, Mr. J. W. Bentley, stressed the fact
that neither he nor anyone else connected with the company was a member of the
deputation which waited upon the Minister of Public Health in connection with
the use of cornflour in the making of ice cream. It is this strict regard to
quality that has earned the firm such a flattering reputation and made their
ice cream the delight of Aucklanders for a number of years. The excellence of
the product and the popularity it enjoys are reflected in the fact not only that
a thoroughly up-to-date plant has already been installed, but also that, warranted
by the progress of the past, provision for expansion in the business has been
made.
Although the factory at present has over 9000 square feet of floor space, it
is anticipated that more room will be required in the not distant future, and
to this end the foundations of the buildings were put down to carry extra storeys.
In keeping with the company's policy the factory is open for public inspection
at all times. |
By now, ammonia was the common refrigerant in commercial
refrigeration plants. Ice cream was churned in horizontal
batch freezers, packed into
cylindrical one-gallon, 2 and 1/2, or 5 gallon cans, and
blast-frozen before being moved to storage freezers.
Distribution was by van or truck,
with insulated bodies, ice cream cans packed inside canvas
bags for extra insulation. Sometimes frozen brine-filled
containers
(like large Slikka pads) were used for extra
cooling.
The Zero Ice Cream van makes a delivery, Grey Street,
Hamilton, 1924.
- Ref:
HCL_10448 (detail), Hamilton City Library.
The growth in ice cream consumption and production was no
doubt helped by the appearance of the first electrical
domestic
refrigerators
around this
time. Kelvinator, one of the first, was originally a small
refrigeration
plant that could be installed in an existing ice chest:
Kelvinator
advertisement, New Zealand Herald, 2 December 1925.
1926 - The Perfection Ice Cream
Company Ltd was established in Christchurch, with
premises and factory at 300-304 Manchester
Street:
Photo:
The Perfection Ice Cream Co. factory, 300 Manchester St.,
Christchurch, 1932.
-
Laurie Kench, via Owen Norton collection.
More
about Perfection ...
1926 - Queen
Anne opened its three-storey College St,
Wellington factory, manufacturing chocolates and
ice cream for
sale throughout New Zealand from its chain of iconic ‘Adams
Bruce' and ‘Queen
Anne' shops.
Queen
Anne Ice Cream advertisement, 1929.
Original
Queen Anne shopfront, Dunedin.
-
Chris Gregory.
More
about Queen Anne ...
1928 - Israel Massey's
milk treatment and vending business, the Takapuna
Dairy Company, based
in Devonport, Auckland, began to make Eldora brand
ice cream.
More
about Eldora ...
Several other significant
ice cream businesses were established around this
time:
Alpine (Huntly,
1928),
Egmont (New Plymouth, 1929?),
and New Polar (Auckland,
1929).
McDonald's
Ice Cream advertisement, Evening Post,
25 February 1930.
Curly
Smith with McDonald's Ice Cream delivery van, Foxton
Beach, 1929.
-
Foxton Historical Society: Kete Horowhenua Ref. f1999.0825
1929 - Waipukurau soft drink manufacturer T.C.
Denne went into the ice cream business,
launching his famous Peter Pan brand.
More about Peter Pan at longwhitekid ...
Ice Cream Manufacturers Join Forces
As the ice cream industry grew, small
regional manufacturers, many family-operated, faced many
problems in dealing with distribution, the dairy industry,
changing technology, hygiene standards, and outdated, archaic
legislation:
12 February 1927 - the Christchurch Evening
Post reported that a number of manufacturers
of ice cream
were
charged with having
sold their product on Sundays. In his judgment the
Magistrate said that he "was not prepared to
hold that the manufacture of ice cream was a necessity."
Ice cream was not even allowed
to be sold from a cart on a Sunday. In one 1928 prosecution,
the judge said:
"Apparently it would be lawful for
[the defendant] to
sell ice creams on a
Sunday if he put up an awning from his cart, and they were
eaten under the awning."
The decision was made to form a national association, to
help each other, and to present a united voice to the government.
The New Zealand Ice Cream
Manufacturers Association was
incorporated in
1927.
The inaugural meeting to discuss setting
up an association was held on 22 July 1927 at the
Frozen Products (Frosty Jack) offices
in
Wellington.
First members at that first meeting were W.A.
(Arthur) Fisher, Frozen
Products,
Wellington (instigator of the meeting, and generally regarded as the
founder of the NZICMA);
P.H. Ferguson, Robinson Ice Cream Co.,
Auckland; and H.
Turner, Crystal
Ice Cream,
Dunedin.
Proposed qualification for membership: to be manufacturers
of a certified output
of not
less than 5,000 gallons per annum. Proposed subscription: £5:5:0
per annum.
First
Chairman and President, Mr H. Turner
A constitution was soon written and the Association met for the first
time as an incorporated society in March 1928, at which time
it had eight members.
At that
meeting, the first President, Mr H. Turner of Crystal Ice Cream in Dunedin, "stressed
the need for
cooperation amongst manufacturers with a view to mutual assistance and support
in dealing
with important regulations and legislation."
1929 - Within a year the Association had its first
success. The Executive persuaded the Railways
Department to reduce the excessive goods rate charged for rail freighting
ice cream and to
allow cones to be dispatched in a single consignment with the ice cream,
instead of being
consigned and charged separately.
The cost savings were early proof
of the Association's
value
in representing manufacturers collectively on matters that affected
the whole industry.
A Profusion of Shapes and Flavours
In February 1929 the Ellesmere Guardian reported
on a new innovation - fruit
ice cream.
Upon making inquiries
he was informed that Messrs W. R. Cooke and Son., Ltd.,
had closely studied the methods adopted in America in
connexion with ice cream and how to manufacture the latest
novelties. As a result arrangements are now completed
for serving all the leading American ice cream dishes
in Christchurch.
This fruit ice cream, although quite
new to New Zealand, is something that is good enough
and should become very popular. Of course, no credit
for originality can be claimed here, this form of ice
cream now being all the rage in America, "the land of
ice cream."
The introduction of this novelty to Christchurch
involved the necessity for installing special plant to
mix the fruit evenly throughout the cream. The machine
recently
installed is the latest American pattern, costing £700, and brings the
total value of the modern ice cream plant operated by this firm in Christchurch
to
nearly £20,000.
Every reason exists for optimism in the immediate success of
this innovation. It may not be amiss to add that Cooke's were the people chosen
in Christehurch to supply the American Fleet while in Lyttelton with their ''national
dessert'' - ice cream. All the American novelties will be produced from this
new plant, and as proposed a new one will be served each week at both 'The
Tudor' Tea Rooms and 'Cooke's Ice Cream Parlours' in High Street.
Patrons will
be pleased to know it has been decided there will be no increase in price over
ordinary ice cream. |
New
Polar Ice Cream advertisement,
Auckland Star, 12 December 1929
12 July 1930 - The Auckland Star reported
on New Polar Ice Cream's stand at the Winter
Show, where they were selling "Rainbow Blocks, Polar
Bars (a chocolate-coated ice cream), Ice Cream Cakes and
cartons of ices":
Briefly stated,
it may be said that the realm of artistic cakes has
been invaded. Panelled and decorated with pure frozen
cream, the New Polar pure products include ice cream
wedding and birthday cakes, exact replicas of the baker's
art, but more suitable for the Auckland climate. And
the flavour is as good as the looks. They may be obtained
in one, two or three tiers, with the appropriate greetings
and decorations for the required occasion, whilst any
flavouring required can be supplied on request. Social
events without the New Polar cakes will soon become
quite old-fashioned.
Rainbow Blocks: The novelties mentioned, however, do not exhaust the list
of New Polar originalities. Take the new Rainbow Block, for instance, which
when known will become absolutely de rigeur. Fashioned after rainbow cake,
the ice is served between the best quality wafers. Three flavours are contained
in it - vanilla, orange and strawberry. The success of this novelty has
been amazing. Well over two thousand blocks have been sold at the Show,
and repeat orders are keeping the staff busy with a vengeance. |
23 December 1930 -
An item in the Auckland
Star describes a new ice cream factory under construction
in Pukeiti Road, Otahuhu, for the Arctic Ice Cream
Company:
The spacious, strongly
cork-insulated hardening room, which will have a temperature
10 degrees below zero, has a capacity of up to 800
gallons, so that it will meet the largest emergency
demands, and the mistakes of other firms will not be
repeated.
Nearby in a separate compartment are the
brine tank and the freezing churn.
The "Lindee" compressor,
large ice-making tank, packing store and other facilities
emphasise that the Arctic Ice Cream Company will be
able to cope with orders on a scale not previously
attempted. The building alterations were carried out
by Mr. T. Clements, of Otahuhu, and the new refrigerating
plant has been supplied by Messrs. Wildridge and Sinclair,
Ltd.
The "Arctic" firm, whose new refrigerated van
has been a striking trade vehicle in Auckland recently,
is already placing a number of ice cream novelties
before the public. However, one of its exclusive lines
sure to enjoy distinction, is the "Popsicle", a frozen
sweet in selected fruit flavours, wrapped in vegetable
parchment paper, attached to a stick. This is a wonderful
cooler and thirst quencher and will be extremely popular
at beaches, carnivals and other gatherings during the
summer.
The Arctic Company, which has the sole manufacturing
rights for New Zealand for the "Popsicle," is able
to supply also, a range of delicious ice cream cakes
suitable for birthday celebrations and social meetings. |
1931
- 1950
 1800's
- 1910
Sources, references and related sites:
Archives New Zealand:
http://archives.govt.nz/
Auckland Libraries
Hamilton City Libraries - Hamilton Heritage
http://hamiltonheritagecollections.co.nz/
National Library
NZ Ice Cream Manufacturers Assn. archives, and "Frostee Digest" journals,
1943-1972.
New Zealand Ice Cream Manufacturers' Association (NZICMA) Oral History Project;
held at NZICMA archives and Alexander Turnbull Library.
- Shona McCahon, Oral historian.
Papers Past (National Library of New Zealand digitised newspapers database):
http://paperspast.natlib.govt.nz/
Queen Anne:
www.queenanne.co.nz
Robyn O'Leary - personal correspondence.
Rush Munro's:
www.rushmunro.co.nz
Back to
The History of Ice Cream in New Zealand |
Englishman Frederick
Charles Rush-Munro, having learned the skills of the
confectionery trade from his father, opened
the original Rush Munro confectionery shop
at 161-163 Ponsonby Road, in Auckland around 1914. 
Photo:
Delivery vehicles outside the new Riversdale
Dairy - Snowflake factory, 1928 (detail).
