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The History of Funnel Cakes

The sweet, crunchy treat known as a funnel cake, is enjoyed by many every summer at fairs and festivals—but how were they created?

Funnel cakes made their first appearance in Anglo-Norman medieval cooking manuscripts under the name “mincebek” or sometimes “mistembec” or “cryspes.” These words come from France; the French phrase “mis en bec” means “put in spout,” which relates to the way funnel cakes are made.

In the beginning, funnel cakes, or fritters, were made by pouring yeast or sourdough batter into a bowl with a tiny hole in the bottom. The finished cakes were sprinkled with salt and served with syrup.

During the 19th century, funnel cakes were sold as a novelty during Christmas and New Year’s, mostly at church fairs and holiday markets.

Today, funnel cakes are associated with the Pennsylvania Dutch. They served funnel cakes at the Kutztown Folk Festival, and became very popular. The cakes were deep fried and sold for $.25 each.

After selling thousands of funnel cakes during the festival, they were the trademark dessert at every Pennsylvania Dutch festival from that point on.

Funnel cakes make an easy fair and festival treat because the ingredients are readily available and easy to store.

The name “funnel cake” came from the way in which the batter was poured through a funnel and into the hot oil. Since their introduction, funnel cakes have increased in size, and some creators add toppings such as fruit, whipped cream, chocolate syrup, or Nutella.

Funnel cakes have since become a global treat, being served in Australia (topped with plum jam), Finland, Mexico (topped with apples and cinnamon), and Slovenia, among many others.

Next time you are lucky enough to enjoy a nice, warm funnel cake, consider just how far it’s come—would you alter the taste in any way?

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