It is beyond me why this is not a national holiday. It was July 23, 1904, according to some accounts, when Charles E. Menches conceived the idea of filling a pastry cone with two scoops of ice-cream at the 1904 Louisiana Purchase Exposition, popularly known as the St. Louis World’s Fair. Other claimants to the honor also made or sold the cones at the Fair, so it is reasonable to assume the date is accurate, if not the person’s name. (You can read about some of the other claimants here.) It is also from the time of the fair that the edible “cornucopia,” a cone made from a rolled waffle, gained widespread popularity in the United States.
Ice cream had been invented long before, some say in the fourth century B.C. Over time, recipes for ices, sherbets, and milk ices evolved and were served in the fashionable Italian and French royal courts. After the dessert made its appearance in the United States, it was served by George Washington, Thomas Jefferson, and Dolley Madison. It also was set out for guests at the inauguration of Andrew Jackson.
Find out more about ice cream cones at this Library of Congress website.
And finally you will surely want to know about the recipe for ice cream cone cupcakes. The cones provide a great way for kids to enjoy cupcakes without the mess of pulling off and discarding cupcake pan liners.
Here’s a fairly easy recipe:
ICE CREAM CONE CUPCAKES
1 package dry cake mix (any flavor)
24 cake cup ice cream cones
water, oil and eggs per cake mix directions on box
Preheat oven to 350F.
Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream ‘flavors’.
Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full.
Bake 15 to 20 minutes or until done.
Cool on a wire rack. Let cool completely if frosting.
Makes 18 to 24 cupcakes