The publication of 'Le Nouveau Confiturier François' in 1682 provided one of the earliest specific recipes for orange flower 'neige' ice cream. This book represents a significant moment in culinary history, showcasing the evolution of dessert recipes in France. The introduction of such recipes reflects the growing sophistication of French cuisine and the cultural importance of sweets in society.

The publication of 'Le Nouveau Confiturier François' in 1682 advanced culinary literature, paralleling the rise of descriptive food poetry. Poets began to explore gastronomic themes, celebrating the art of cooking and its cultural significance, thus intertwining culinary arts with literary expression.