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 Pressed cone of very light wafer biscuit filled with ice-cream, eaten from the hand. The invention of cornets of wafer biscuit filled with cream, or ice cream, is commonly ascribed to the Victorian celebrity cook Mrs. Agnes Bertha Marshall in her 1885 'The Book of Ices', though miniature wafer cones had already been described in the 1846 'The Modern Cook', by Queen Victoria's cook Charles Elme Francatelli (Francatelli 1846), though there as decorations for grander centre-table ice deserts such as the Chesterfield Pudding  Ice cream cornet, with chocolate sprinkles Image: 'Vouliagmeni' See: Ninety Nine  |
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