The Manufacture of an Improved Cake.
Year: 1889

page_text: COMPLETE
SPECIFICATION.
The Manufacture of an Improved Cake.
SAMUEL PRESTON, of 103, High Street, Ramsgate, in the County of Kent,
er and Confectioner, do hereby declare the nature of this invention and in what
ner the same is to be performed to be particularly described and ascertained in
by the following statement :-
y invention relates to the manufacture of an improved cake the object of the
ntion being to produce cake which is more nutritious than cake made in the usual
ner and can be kept moist for two or three weeks without detriment to its nutritivė
palatable qualities.
manufacturing cake according to my invention I take a mixture or compound
ed of Vienna wheaten flour or whole-meal flour, or both; haricot flour, bi-carbonate
oda, cream of tartar, sweet almond milk, pure glycerine, butter, sugar and eggs
any selection of fruit ordinarily used in the making of cakes.
he proportions which I have found to give good results are as follows:
About two pounds ten ounces of Vienna flour or whole-meal flour, or both
About six ounces of haricot flour
About half an ounce of cream of tartar
About a quarter of an ounce of bi-carbonate of soda
About one ounce of pure glycerine
About two pounds of butter
About two pounds of sugar (caster)
About three pounds of eggs
About one pint of sweet almond-milk, and
Any selection of flavouring and fruit.
About three pounds eight ounces of Vienna flour or whole-meal flour or both
About eight ounces of haricot flour
About one and a half ounces of cream of tartar
About three quarters of an ounce of bi-carbonate of soda
About one ounce of pure glycerine
About one pound four ounces of butter
About one pound twelve ounces of sugar (caster)
About one pound four ounces of eggs
About one and a half pints of sweet almond milk, and
Any selection of flavouring and fruit.
will be obvious that the above proportions can be varied according to the quality
ake required.
he Vienna or whole-meal flour, haricot flour, cream of tartar and bi-carbonate of
are first well mixed by sieving together and I then proceed as follows:-
place the butter with the fine caster sugar into a mixing pan and with the hand
work up the mixture as when making Madeira cake. I then well beat in the
s about two at a time and when well mixed I add the hereinbefore described
redients which were sieved together and well mix them in. I then take the
cerine and the required flavouring and place them in the sweet almond-milk and
them together. I pour them into the mixture by degrees and quickly work them
I then divide the product into the quantities required for cakes of various sizes
bake them in tins in the usual manner in a moderately hot oven.

page_text: To produce sweet almond-milk I take three ounces of ground sweet almonds and
put them into a mixing pan and then add a quarter of a pint of cold water. I mix them
together and grind them with a pestle for about three minutes and then add about one
and a half pints of cold water and keep stirring until the liquid has the appearance of
milk which will be almost immediately.
I propose to call my improved cake "Ambrosia."
Having now particularly described and ascertained the nature of my said inven
tion and in what manner the same is to be performed I declare that what I
claim is :-
The manufacture of cake by mixing and combining the ingredients herein named
in the manner and in the proportions substantially as described.
Dated the 25th day of November 1889.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.