-> Ice Cream Cone
Ice Cream Cone
An ice cream cone is a nice
cone-shaped pastry, that are usually made of a thin or thick
wafer similar in texture to a waffle, in which ice cream is
served, permitting it to be eaten without a bowl or any spoon.
Today it is treated as a best ice
cream loved by all age group.
Paper and metal cones were
used during the 19th century in countries like France, Germany,
and Britain for eating ice cream. The first reference to an
edible cone could be found in Mrs. A. B. Marshall’s
Cookery Book, written in the year 1888 by celebrated British
cookery writer Agnes Marshall. The
Ice cream recipe for “Cornet with
Cream” indicates that- “the cornets were made
with the almonds and baked in the oven, not pressed between
irons’ She adds- “these cornets could also be
filled with any buttery cream or water ice or set custard
or also fruits, and served for a dinner, luncheon, or even
at supper dish”. Mrs. Marshall was an influential innovator
and was greatly popularized ice cream in Britain. She published
two recipe books specifically about ice cream and then about
patented an ice cream making machine.
On December 13, 1903 a New
Yorker named Italy Murchison, received U.S. patent No. 746971
on an ice cream cone-like invention he had been selling since
1896. Despite these prior claims, the popular belief is that
the ice-cream cone was invented in Saint Louis, Missouri in
1904 at the Louisiana Purchase Exposition, where the story
goes that a Syrian pastry maker, Ernst Hawk who was selling
zalabia, a crisp pastry cooked in a hot folding waffle-patterned
press, and dribbled with syrup, came to the aid of a neighboring
ice cream vendor, perhaps Arnold Farinaceous
or Charles Munches’, who was running out of dishes,
by rolling a still-warm zalabia into a cone that could hold
ice cream. However, numerous men who sold pastries at the
World's Fair claimed to have been the inventor of the ice
cream cone, citing a variety of inspirations.
After the fair the ice cream
cone became popular in St. Louis and within a few years, the
ice cream cone was being sold nationwide. Hawk’s story
is largely based on a letter he wrote in 1928 to the Ice Cream
Trade Journal, long after he had established the Cornucopia
Waffle Company, which was grown into the Missouri Cone Company.
Nationally, by that time, the ice-cream cone industry had
produced about 250 million cones a year.
The first cone was rolled
by hand, but in 1912, Frederick Brickman, another inventor
from Portland, Oregon, patented the machine for rolling ice
cream cones. He sold his company to Nabisco in the year1928.
The idea of selling a
frozen ice cream cones had ever long been a dream
of ice cream makers, but it wasn’t until the year 1959
that Spica, an Italian ice cream manufacturer based in the
Naples conquered the problem of the ice. Cream
making the cone go
soggy. Spical invented the process, whereby an inside of the
waffle cones were insulated from the ice cream by a layer
of oil, sugar and also chocolate. Spica registered the name
Cornetto (ice cream) in the4 year 1960.
Initial sales were poor, but
during 1976. Unilever bough out Spica and began with a mass
marketing campaign through Europe. It is now one of the most
popular ice creams in the world.