Ice cream cone
An ice cream cone or croissant (Germany), in Austria Stanitzel , in Switzerland Cornet , is a rolled pastry in the form of a cone or a horn (i.e. in the form of a cone-shaped container ) in which one or more scoops of ice cream ( ice cream ) or soft ice cream are offered so that they can be consumed in this form without dishes and cutlery. Since the packaging can be eaten in this case , there is no waste after consumption , which is an advantage for out-of-home sales .
Fresh from biscuit dough baked and screwed still warm, it is its name to a sweet dessert such as in Austria. B. Stanitzel with shock and strawberries .
history
The first known recipe for the ice cream cone was published by the English cook and inventor Agnes Marshall in 1888. However, it was intended as an accompaniment to an ice cream dessert, not as a container for street sales. The patenting on December 13, 1903 goes back to the New York Italo Marchiony, an Italian lemon ice cream seller.
See also
Individual evidence
- ^ A b c Ulrich Ammon, Hans Bickel, Jakob Ebner: Variant dictionary of German: The standard language in Austria, Switzerland and Germany as well as in Liechtenstein, Luxembourg, East Belgium and South Tyrol , Verlag Walter de Gruyter, Berlin 2004, ISBN 978-3110165746
- ^ Robin Weir: Mrs. AB Marshall, Ice-Creammonger Extraordinary. In: Hadrian Walker (Ed.): Cooks and Other People. Proceedings of the Oxford Symposium on Food and Cookery. Prospect Books, Totnes 1996, ISBN 978-0-9073-2572-7 , pp. 284-285.
- ↑ Laura Weiss: Ice Cream. A global history. Reaction Books, London 2011, ISBN 978-1-8618-9792-3 , p. 75.
- ↑ Henrike Leonhardt: Ice cream cone patented. Bayerischer Rundfunk, BR2 - calendar sheet, December 13, 2012, accessed on November 10, 2019 .
