Ice cream cone
An ice cream cone, poke (Northern Ireland/Scotland) or cornet (England) is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so ice cream can be carried and eaten without a bowl or spoon. Types of ice cream cones include wafer cones (or cake cones), waffle cones, and sugar cones. Many styles of cones are made, including pretzel cones and chocolate-coated cones (coated on the inside). The term "ice cream cone" can also refer, informally, to the cone with one or more scoops of ice cream on top . There are two techniques for making cones: one is by baking them flat then quickly rolling them into shape (before they harden), the other is by baking them inside a cone-shaped mold. Types. Waffle cones are brown, brittle and sugary. They are baked flat and rolled up, which leaves the opening teardrop-shaped and rough-looking. A waffle bowl is a treat made from the same batter but shaped to have a broad, flat bottom. Sugar cones are sturdier and, despite the name, they have less sugar than waffle cones. They are baked flat in a shape that, when  rolled into a cone, keeps the opening round and neat. Wafer cones (or cake cones) are crisp and flaky. They are baked in a mold, so their shapes are sometimes more creative than the classic cone. Some are made with a flat bottom so they can be set down, often branded as "ice cream cups" or "cake cups". History. The first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. He was granted a patent in December 1903. Although Marchiony is  credited with the invention of the cone, a similar creation was independently introduced at the 1904 St. Louis World's Fair by Ernest A. Hamwi, a Syrian concessionaire https://www.idfa.org/the-history-of-the-ice-cream-cone Edible cones were mentioned in French cooking books as early as 1825, when Julien Archambault described how one could roll a cone from "little waffles". Another printed reference to an edible cone is in "Mrs A. B. Marshall's Cookery Book", written in 1888 by Agnes B. Marshall (1855–1905) of England. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not  pressed between irons". In the United States, edible vessels for ice cream took off at the start of the 1900s. Molds for edible ice cream cups entered the scene in 1902 and 1903, with two Italian inventors and ice cream merchants. , from Manchester, patented a novel apparatus resembling a cup-shaped waffle iron, made "for baking biscuit-cups for ice-cream" over a gas range.The following year, , from New York City, patented an improved design with a break-apart bottom so that more unusual cup shapes could be created out of the delicate waffle batter. At the St. Louis  World's Fair in 1904, a Syrian/Lebanese concessionaire named Arnold Fornachou was running an ice cream booth. When he ran short on paper cups, he noticed he was next to a waffle vendor by the name of Ernest Hamwi, who sold Fornachou some of his waffles. Fornachou rolled the waffles into cones to hold the ice cream. This is believed by some (although there is much dispute) to be the moment where ice-cream cones became mainstream. Abe Doumar and the Doumar family of Norfolk, Virginia also claim credit for the ice cream cone. At 16, Doumar began selling  paperweights and other items. One night, he bought a waffle from another vendor, , who was transplanted from Ghent in Belgium to Norfolk, Virginia. Doumar rolled the waffle on itself and placed a scoop of ice cream on top. He began selling the cones at the St. Louis Exposition. After his "cones" were successful, Doumar designed and had manufactured a four-iron baking machine. At the Jamestown Exposition in 1907, he and his brothers sold nearly twenty-three thousand cones. After that, Abe bought a semiautomatic 36-iron machine, which produced 20 cones per minute and opened Doumar's Cone's  and BBQ in Norfolk, Virginia, which still operates at the same location. In 2008, the ice cream cone became the official state dessert of Missouri. Commerce. By 1912, an inventor by the name of Frederick Bruckman, from Portland, Oregon, perfected a complex machine for molding, baking, and trimming ice cream cones with incredible speed. Inventions like this paved the way for the wholesaling of ice cream cones. He sold his company in 1928 to Nabisco, which is still producing ice cream cones as of 2017. Other ice-cream providers such as Ben & Jerry's make their own cones. Prefilling. In  1928, J. T. "Stubby" Parker of Fort Worth, Texas, created an ice cream cone that could be stored in a grocer's freezer, with the cone and the ice cream frozen together as one item. He formed The Drumstick Company in 1931 to market the product, and in 1991 the company was purchased by Nestlé. In 1959, Spica, an Italian ice cream manufacturer based in Naples, invented a process whereby the inside of the waffle cone was insulated from the ice cream by a layer of oil, sugar and chocolate. Spica registered the name Cornetto in 1960. Initial sales were  poor, but in 1976 Unilever bought out Spica and began a mass-marketing campaign throughout Europe. Cornetto is now one of the most popular ice creams in the world. In 1979, a patent for a new packaging design by David Weinstein led to easier transportation of commercial ice cream cones. Weinstein's design enabled the ice cream cone to be wrapped in a wax paper package. This made the cones more sanitary while also preventing the paper wrapper from peeling off during transportation, or from becoming stuck to the cone.