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Edible cones have been mentioned in French cooking books 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 by 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 or water, ice or set custard or fruits, and served for a dinner, luncheon, or supper...
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