Agnes Beere Smith was born in Walthamstow, England. While details of her early childhood are scarce, this marked the beginning of the life of a woman who would revolutionize the culinary landscape.

Agnes underwent extensive culinary training, including working as an apprentice chef in London. This period was crucial for her development, giving her the skills and knowledge to later establish herself as a leading culinary authority. It is suggested that she was formally trained in both London and France.

Agnes married Alfred William Marshall, a cashier. Alfred became a crucial part of Agnes' business, offering his administrative and business skills to help her build her culinary empire. This union proved to be a strong business partnership.

Agnes and Alfred founded the Marshall School of Cookery in London. This was a pivotal moment, providing aspiring chefs and home cooks with high-quality culinary education. The school became renowned for its innovative techniques and fashionable recipes, particularly focusing on frozen desserts and elaborate dishes.

'The Book of Ices' was published, a revolutionary cookbook that demonstrated the use of ice cream making equipment and advanced ice cream making knowledge. This book showcased her expertise in frozen desserts and greatly popularized the use of ice cream in Victorian society, demonstrating a wide array of flavorings and forms for ices.

Marshall's comprehensive cookery book was published, establishing her as a leading culinary authority. The book covered a wide range of culinary techniques and recipes, cementing her reputation for innovation and excellence. It also solidified her popularity among both professional chefs and home cooks.

Agnes Marshall patented a portable ice cream maker, revolutionizing the way ice cream was made at home. This invention made the process of making ice cream more accessible and convenient, further popularizing its consumption. She also designed and patented ice caves for storing food.

Agnes founded and edited 'The Table', a weekly newspaper dedicated to culinary news, recipes, and food trends. This publication allowed her to further disseminate her culinary knowledge and connect with a wider audience. 'The Table' became a influential voice in the Victorian food scene.

Marshall released another cookery book adding extra recipes to her previous compendium. It provided a wider range of dishes, showing just how versatile she was. Recipes included both savory and sweet components.

Agnes Bertha Marshall died at the age of 52 in London. Despite her relatively short life, she left a lasting legacy as a culinary innovator, entrepreneur, and pioneer. Her books, school, and inventions continue to inspire chefs and home cooks to this day.