IMPROVEMENTS IN THE MANUFACTURE OF BREAD, BISCUITS, CAKES, RUSKS, AND SIMILAR ARTICLES OF FOOD FOR MAN OR ANIMALS
Year: 1884

page_text: I, JOHN LOUIS WILLIAM THUDICHUM, of 11 Pembroke Gardens, Kensington,
in the County of Middlesex, physician, do hereby declare the nature of my
invention for IMPROVEMENTS IN THE MANUFACTURE OF BREAD, BISCUITS, CAKES,
RUSKS, AND SIMILAR ARTICLES OF FOOD FOR MAN OR ANIMALS to be as follows:-
I take any suitable kind of flour, such as is used for the food of man or animals,
particularly flour of wheat, rye, rice, barley, oats, maize, manioc or cassava, potato,
batata, beans, lentils, millet etc. and transform the same into a paste by mixing it
with water, milk or broth from any suitable kind of flesh; on the other hand
I take any suitable kind of flesh or meat such as beef, veal, mutton, pork, venison,
or any kind of flesh from birds, or from fishes such as are used for the food of man
or animals, and after removal of bones, cartilages, fat, tendinous and membranous
parts subject it to a process of comminution by mincing, pounding, and triturating
it until it is in a finely divided state; and for any of the aforesaid purposes the
meat or flesh which I employ may be either raw or cooked in any manner, or may
be dried and powdered. I then mix and incorporate intimately a certain suitable
quantity of such comminuted meat with a quantity of the dough produced as
above, and subject the mixture to a process of fermentation by the addition of
yeast of any kind, or of pepsin of any kind produced either from the stomachs of
animals, or from the tissues and juices of plants such as the papaga, or of ferment
of any kind produced from the pancreatic glands or any other parts of animals.
When the fermentation thus produced is sufficiently advanced, I give to the dough
a suitable consistency and form, and bake it in an oven, and thus produce bread,
cakes and biscuits of very agreeable taste and great nutritive value. I also cut the
bread or cakes in slices of suitable thickness and size, and dry or bake them a
second time, so as to produce true biscuits commonly termed rusks. I vary the
succession of the processes described above according to certain differences in the
quality of the materials which are used, or according to the nature of the product
which I intend to form. And for this purpose I ferment the dough of any of the
kinds of flour mentioned above by itself, either in part, producing in the first
instance what is technically called a sponge, and mix the meat prepared in any
manner as above described, with the sponge, and then incorporate the rest of the

page_text: necessary flour with this mixed sponge, and subject the mixture to a second
fermentation, or I ferment the comminuted meat by itself by means of any of the
ferments above described, with or without the addition of acids or of alkalies or of
both in succession as the case may be, and add the fermented meat to an already
fermented sponge or dough, or to an unfermented dough, raised as the case may be,
either by any socalled baking powder, or by compressed air or any other gas; and
after intimate incorporation of the flour paste with the meat preparod as above
described, I subject the mixture to a fermentation, and when this is sufficiently
advanced, bake the resulting dough in an oven. Any of the products thus resulting
from any of the above processes I use either as bread, or cakes, or biscuits socalled,
or transform them into a provision of great lasting and keeping qualities, namely
true biscuits or rusks, or into a dry rough or tine powder, suitable after due
preparation to serve as a highly nutritious and digestible food for adults as well
as more particularly for infants.

page_text: I, JOHN LOUIS William Thudichʊм, MD. of 11 Pembroke Gardens, Kensington,
in the county of Middlesex, do hereby declare the nature of my invention for
IMPROVEMENTS IN THE MANUFACTURE OF BREAD, BISCUITS, CAKES, RUSKS,
& SIMILAR ARTICLES OF FOOD FOR MAN OR ANIMALS and in what manner the
same is to be performed, to be particularly described and ascertained in and by the
following statement:-
I take any suitable kind of flour, such as is used for the food of man or animals,
particularly four of wheat rye, rice, barley, oats, maize, manioc or cassava, potato,
batata, beans, lentils, peas, millet etc. and transform the same into a paste by
mixing it with water, milk, or broth from any suitable kind of flesh, on the other
hand I take any suitable kind of flesh, or meat, such as beef, veal, mutton, pork,
venison, or any kind of flesh from birds, or from fishes such as are used for the food
of man or animals, and after removal of bones, cartilages, fat, tendinous &
membranous parts subject it to a process of comminution by mincing, pounding and
triturating it until it is in a finely divided state, and for any of the aforesaid
purposes the meat or flash which I employ may be either raw or cooked in any
manner, or may be dried and powdered. I then mix and incorporate intimately a
certain suitable quantity of such comminuted meat with a quantity of the dough
produced as above, and subject the mixture to a process of fermentation by the
addition of yeast of any kind, or of pepsin of any kind produced either from the
stomachs of animals or from the tissues and juices of plants such as the papaga, or
of ferment of any kind produced from the pancreatic glands or any other parts of
animals. When the fermentation thus produced is sufficiently advanced, I give to
the dough a suitable consistency and form, and bake it in an oven, and thus
produce bread, cakes & biscuits of very agreeable taste and great nutritive value.
I also cut the bread or cakes in slices of suitable thickness and size, and dry or
bake them a second time, so as to produce true biscuits commonly termed rusks.
I vary the succession of the processes described above according to certain differences
in the quality of the materials which are used, or according to the nature of the
product which I intend to form. And for this purpose I ferment the dough of any
of the kinds of flour mentioned above by itself, either in part, producing in the
first instance what is technically called a sponge, and mix the meat prepared in
any manner as above described, with the sponge, and then incorporate the rest of
the necessary flour with this mixed sponge, and subject the mixture to a second
fermentation; or I ferment the comminuted meat by itself by means of any of the
ferments above described, with or without the addition of acids or of alkalies or of
both in succession as the case may be, and add the fermented meat to an already
fermented sponge or dough, or to an unfermented dough, raised as the case may bo,
either by any so-called baking powder, or by compressed air or any other gas; and
after intimate incorporation of the flour paste with the meat prepared as above
described, I subject the mixture to a fermentation, and when this is sufficiently
advanced, bake the resulting dough in an oven. Any of the products thus
resulting from any of the above processes I use either as bread, or cakes, or biscuits
socalled, or transform them into a provision of great lasting & keeping qualities,
namely true biscuits or rusks, or into a dry rough or fine powder, suitable after
due preparation to serve as a highly nutritious and digestible food for adults as
well as more particularly for infants.

page_text: Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is the production of any kind of bread or farinaceous food or provender
with which is incorporated in a manner so as to be digested and dissolved any kind
of meat from quadrupeds, fowls or fishes, be such meat raw or cooked on
incorporation; or be it already digested by ferments and in the state of soluble
peptones.
Dated this 20th dow of October 1980