Improvements in or connected with the Manufacture of Cakes and Biscuits.
Year: 1890

page_text: Date of Application, 16th May, 1890
Complete Specification Left, 21st Nov., 1890-Accepted, 27th Dec., 1890
PROVISIONAL SPECIFICATION.
Improvements in or connected with the Manufacture of Cakes
and Biscuits.
We, HENRY GEORGE HARRIS, of 17 and 18, Upper George Street, Bryanston Square,
Confectioner, and SAMUEL LOWE, of 188, Strand, Editor, both in the County of
London, do hereby declare the nature of this invention to be as follows:-
:-
Our invention relates to the manufacture of cakes and biscuits and has for object to
provide cakes and biscuits the quality and texture of which shall be superior to what
has hitherto been produced.
In carrying out our invention instead of employing eggs as hitherto we employ
only the yolks thereof which we treat in the following manner :-
We take a quantity of the yolk of eggs and add thereto water or other suitable
liquid preferably at a temperature of about 212 degrees Fahrenheit. We then beat
the mixture with a suitable proportion of sugar either over an open fire, a gas stove or
in a steam heated pan or otherwise gradually raising the temperature until the
water or other liquid is evaporated. The mixture is now removed from the fire
and the beating continued until the product is cold, when it is ready to be used
in the manufacture of cakes or biscuits in the usual manner.
Dated the 16th day of May 1890.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicants.
COMPLETE SPECIFICATION.
Improvements in or connected with the Manufacture of Cakes
and Biscuits.
a
We, HENRY GEORGE HARRIS, of 17 and 18, Upper George Street, Bryanston
Square, Confectioner, and SAMUEL LOWE, of 188, Strand, Editor, both in the County
of London, do hereby declare the nature of this invention and in what manner the
same is to be perforined to be particularly described and ascertained in and by the
following statement :-
Our invention relates to the manufacture of cakes and biscuits and has for object
to provide cakes and biscuits the quality and texture of which shall be superior to
what has hitherto been produced.
In carrying out our invention instead of employing eggs as hitherto we employ
only the yolks thereof which we treat in the following manner :-
We take a quantity of the yolk of eggs, say about four and a half pounds and add
thereto about three quarters of a pound of water or other suitable liquid preferably
at a temperature of about 212 degrees Fahrenheit. We then beat the mixture with a
suitable proportion (about two and a half pounds) of sugar either over an open fire,
a gas stove or in a steam heated pan or otherwise, gradually raising the temperature
until the water or other liquid is evaporated. The mixture is now removed from the
fire and the beating continued until the product is cold, when it is ready to be used in
the manufacture of cakes or biscuits.
In practice we find that cakes or biscuits of good texture can be manufactured as
follows, videlicet :-
To the quantity of beaten yolk obtained as above named we add Vienna flour in
quantities varying from one and a half to four and a half pounds, about one ounce of
cream of tartar to each three pounds of flour, having been previously well blended
with the flour and suitable flavouring being added (with or without a small quantity
[Price 4d.l

page_text: of salt) we then add about one pound of melted butter, the whole being then amal-
gamated and baked in any required form.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed we declare that what
we claim is :-
(1.) The use in the manufacture of cakes and biscuits of yolks of eggs treated
in the manner hereinbefore described.
'
(2.) The manufacture of cakes aud biscuits by mixing and combining the ingredients
above named in about the proportions stated.
1000
200
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicants.