Rédey Judit: Hideg nyalat és spanyol tekercs. A fagylalt, a jégkrém és a parfé története (Budapest, 2007)

Jégkrémes plakát, 1990-es évek eleje Poster advertising popsicles, early 1990's - had already known the cone he called French wafer. Since only Marchinoy filed for a patent, though, posterity usually credits him with inventing the ice cream cone. Cones fail to find the public of the fun fair of Pest

12 even by 1915. Quoting an account by Elek Magyar: „The ice cream car comes along screeching, with the Italian confectioner ringing his bell, selling the finest vanilla ice cream on baby plates for a copper kreuzer a portion. There's no spoon, you have to lick it off the plate »more patrio« [according to domestic custom], then you return the baby plate." Solid ice cream sold on a stick was patented by Harry Bust from Ohio State in 1923 under the name Popsicle. (A Californian lemonade vendor, Frank Epperson had purportedly found the solution earlier by chance by leaving a glass of lemonade out through a winter night. The spoon froze into it, and thus the world's first lemon ice popsicle came into being.) Mr. Bust froze the ice creams of various shapes around the popsicle sticks individually by hand, and in those times people could already make chocolate covering. That is how the history of stick ice cream started. Today handwork is replaced by machine rows which can churn out even thirty thousand sticks per hour. Ordinary sticks are made of birch, however, one drawback of the cheaper wood is that it has a woody taste. Beech is more expensive, but a more neutral material, requiring careful prior treatment though. It must be stored up to a year before processing, and watered often to prevent drying and splintering. The sticks are cut out from the thin, rolled up wood plates by a cutter machine. Beech receives a hot bath before, though, then a special machine inserts the sticks into the ready popsicle. Jacob Fussel opened the world's first ice cream factory m Baltimore, Maryland in 1850, and industrial production became more and more significant. The basis of ice cream production thus gradually shifted from manufacturing ice to various modern freezing procedures. Clarence Vogt perfected the first continually operating freezing equipment by 1926 which was a commercial success. From the mid-20

lh century, larger and larger home refrigerators helped the career of popsicle and frozen custard already manufactured m industrial quantities m environments clean as pharmacies. Consumers were lured not only by the continually changing taste creations, but also by the creamy soft texture of creams, the secret of which mainly resides in homogenization of cream and milk. That renders milk fat into extremely small globules - 2 micrometers in