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Edible cones have been mentioned in French cooking 책 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 의해 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 또는 water, ice 또는 set custard 또는 fruits, and served for a dinner, luncheon, 또는 supper...
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