Subj : Today in History - 1902
To   : All
From : Dave Drum
Date : Thu Dec 15 2022 04:45:00

15 December 1902 = ITALO MARCHIONY IS GRANTED A PATENT FOR MAKING ICE
CREAM CONES: The ice cream cone is said to have originated at the
Louisiana Purchase Exposition in St. Louis, Missouri, in 1904. But
that leaves out an important part of history: the story of the cone
inventor.

The patent for cone-making was awarded to Italo Marchiony (1868-1954)
in 1903. Marchiony was a street vendor on Wall Street where he sold
lemon ices from a pushcart to Wall Street brokers and runners. He had
been working on a cone-making device since 1896 and filed for a patent
in 1902.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ice Cream Cones
Categories: Breads, I scream
     Yield: 8 cones

     1 lg Sheet heavy-duty aluminum
          - foil (20" X 12")
     2 lg Egg whites; room temp
   1/2 c  White sugar
   1/2 c (packed) A-P flour; more if
         - needed
     2 tb Whole milk
     2 tb Melted butter
     1 tb Cold water; as needed
   1/4 ts Vanilla extract
   1/8 ts Salt

 Set oven @ 400ºF/205ºC.

 Line a rimmed baking sheet with a silicone baking mat.

 Fold aluminum foil in half and bunch it up to form a
 solid cone shape with a pointy end and a wider end about
 the size of an ice cream cone. This will be used to
 shape the cones when they come out of the oven.

 Whisk egg whites and sugar together in a mixing bowl
 until mixture is smooth and shiny, about 2 minutes. Add
 flour, milk, melted butter, water, vanilla, and salt.
 Whisk together until thoroughly combined.

 Ladle about 1 to 2 tablespoons batter on 1 side of
 silicone mat on prepared baking sheet. Gently swirl the
 batter with the back of the ladle outwards to create a
 fairly thin flat circle 5 or 6 inches in diameter. If
 necessary, you can use a pastry brush to even the
 thickness. If batter seems too thin, add a bit more
 flour. If too thick, more water. Bake in batches, 2 per
 batch.

 Bake until edges are browned around the outside few
 inches, about 8 minutes.

 Gently loosen one of the circles. While still hot, place
 the aluminum foil cone mold on one end and roll the
 circle into a cone shape, pressing together the pointed
 bottom to seal it. Place on a cooking rack seam side
 down. You may need to put the pan back in the oven for a
 minute to heat the second circle; they need to be hot to
 wrap around the mold. Repeat for the remaining cones.

 RECIPE FROM: https://www.allrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... The 4 Italian food groups: cheese, wine, olives and sausage.
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