If you are of a certain age you know what an ice box was; if not here is a little primer provided by Museum Victoria:An article in the New York Mirror from 1838 provides a clear definition of the standard icebox: it 'is a double box, the outside of mahogany or other wood, and the inside of sheet-zinc [or tin], the space between being three or four inches. By filling this space with finely powdered charcoal, well packed together, the box is rendered almost heat-proof, so that a lump of ice weighing five or six pounds may be kept twenty-four to thirty-six hours, even more, if the box is not opened too often, so as to admit the hot air from without. Of course while it is closed the air contained within it, being in contact with the ice, is reduced to nearly the same temperature; and meat is preserved perfectly sweet and good, the same as in winter. The interior of the refrigerator is provided with shelves for the reception of dishes, bottles, pitchers, etc.; and thus, by very simple contrivance, joints of meat are kept good for several days, wine is cooled, butter hardened, milk saved from 'turning', and a supply of ice kept on hand for the more direct use of the table.' (Quote in Ierley 1999, p. 168)
And where did the ice come from? From the Ice House, delivered by the Ice Man.
The very personal and, I think, kind of touching aspect to this recipe is the one word note in the upper right hand corner.