Ice cream. Sweet, cold, and delicious. And not a modern invention, even though the use of an ice cream maker and freezer make the job of making it and storage of the treat easy. I wrote about the differences between Italian, French, Philadelphia, and New York style ice cream in the Old School Pastry blog from descriptions of each written back in 1907.
All the definitions still apply to ice cream today: when you spoon French vanilla into a bowl, you expect it to be rich. Likewise with Philadelphia: you expect a dish of Philadelphia-style ice cream to contain nothing more than pure cream, sugar, and flavoring. In that post, look for recipes for Italian Ice Cream, French Ice Cream, New York Ice Cream, Philadelphia Ice Cream, Siberian Ice Cream, and Delmonico Ice Cream.