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Edible cones have been mentioned in French cooking 图书 as early as 1825, Julien Archambault describes a cone where one can roll "little waffles". Another printed reference to an edible cone is in Mrs A. B. Marshall’s Cookery Book, written in 1888 由 Agnes B. Marshall (1855–1905) of England. Her recipe for "Cornet with Cream" says that - "the cornets were made with almonds and baked in the oven, not pressed between irons". She adds - "these cornets can also be filled with any cream 或者 water, ice 或者 set custard 或者 fruits, and served for a dinner, luncheon, 或者 supper...
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