IMPROVEMENTS IN THE PREPARATION OF "CREAMS" OR BEVERAGES."
Year: 1882

page_text: LETTERS PATENT to Frederic Philip Beck of Brussels, in the Kingdom of
Belgium, for an invention of “IMPROVEMENTS IN THE PREPARATION OF
"CREAMS" OR BEVERAGES."
PROVISIONAL SPECIFICATION left by the said Frederic Philip Beck at the
Office of the Commissioners of Patents on the 12th April 1882.
FREDERIC PHILIP BECK of Brussels in the Kingdom of Belgium IMPROVEMENTS
IN THE PREPARATION OF "CREAMS" OR BEVERAGES
"
My Invention relates to Improvements in “Creams or beverages and it consists
in the preparation of a novel compound or combination.
The said cream or beverage is obtained by the combination of two syrups
prepared as follows:
The first syrup is composed of about four hundred parts by weight of sugar
about twelve parts by weight of citric tartaric or other acid and about six parts
by weight of Albumen gum Arabic or other analogous substance to which may be
added a suitable quantity of salycilic acid if desired in order to prevent the
decomposition of the liquid.
The said syrup is prepared by boiling down the sugar in water to about thirty
three and a half degrees of density with either wine liquer the juice of fruits or
meats coffee chocolate or other alimentary or aromatic substances in any desired
proportion. The twelve parts of citric or other acid are added to this preparation
after the latter has been removed from the fire and the albumen having been beaten
into a thick froth is thereafter introduced and the ingredients are then thoroughly
stirred and mixed-If considered necessary the salycilic acid may now be added
and the mixture stirred a second time. This compound is allowed to rest for a
time and then after removing the scum from its surface it is placed in bottles or
other receptacles.
The second syrup is composed of about three hundred parts by weight of sugar,
about sixteen parts by weight of bicarbonate of Soda or other bicarbonates and
about six parts by weight of albumen gum Arabic or other analogous substance but
..מ
A.71

page_text: these proportions may be varied. In this case also salycilic acid may be added to
prevent decomposition.
This syrup is prepared by first boiling down the sugar with water to aboub
thirty three and a half degrees of density. It is then removed from the fire and
the bicarbonate of soda or other bicarbonato is added and also the albumon which
has been previously beaten into a thick froth. The ingredients are then woll mixed
and salycilic acid is added if required. The preparation is now allowed to stand
until the scum collects at the surface; the scum is then removed and the spray
placed in bottles or other receptacles.
The syrups may also be prepared without heat by dissolving the sugar in cold
water and proceeding as herein before described.
"
In order to produce the "cream or beverage compound in the form of a cream
I take about equal parts of each syrup say a tablespoonful of each and mix them
together:
-
In order to produce the "compound" in the form of a beverage I mix the same
proportion of each syrup and add to the mixture adrated or gaseous or other water.
A beverage is thus produced which is frothy at first and subsequently becomes
creamy at the surface.
If desired the syrups may be iced before being employed in the preparation of
the cream or of the beverage or the latter may be iced after having been prepared
in the manner hereinbefore described.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Frederic Philip Beck in the Great Seal Patent Office on the
3rd October 1882.
FREDERIC PHILIP BECK of Brussels in the Kingdom of Belgium
MENTS IN THE PREPARATION OF "CREAMS" OR BEVERAGES
"
"IMPROVE-
"
or
My said Invention relates to improvements in the preparation of "creams
beverages and it consists in the preparation of a novel compound or combination
which I call "Mousseunade"
The said "Mousseunado" is obtained by the combination of two syrups prepared
as follows:-
:-
'
The first syrup is composed of sugar, acid and albumen or gum or the like.
These are employed preferably in about the following proportions namely, about
four hundred parts by weight of sugar about twelve parts by weight of citric,
tartaric or other acid and about six parts by weight of albumen gum arabic or other
analogous substance-To these a suitable quantity of salycilic acid may be added
if desired in order to prevent the decomposition of the mixture
The said syrup may be prepared as follows-The sugar is boiled down in water
to about thirty three and a half degrees of density with either wine, liqueur the
juice of fruits or meats, coffee, chocolate, or other alimentary or aromatic substances
in any desired proportion-After this has been removed from the fire the citric or
other acid is added-The albumen (or the other analogous matter used) having
been beaten into a thick froth is thereafter introduced and the ingredients are then
thoroughly stirred and mixed together-If salycilic acid is to be used it may now be
added and the mixture stirred a second time-This compound is allowed to stand
for a time and then after removing the scum from its surface it is placed in bottles
or other receptacles.
The second syrup is composed of sugar, a bicarbonate and albumen, gum or
analogous substance-These are employed preferably in about the following pro-
portions namely, about three hundred parts by weight of sugar, about sixteen
parts by weight of bicarbonate of soda or other bicarbonate and about six parts by
weight of albumen, guin arabic or other analogous substance but these proportions
may be varied-In this case also salycilic acid may be added to prevent
decomposition
This second syrup is prepared by first boiling down the sugar with water to
about thirty three and a half degrees of density-It is then removed from the fire
and the bicarbonate of soda or other bicarbonate is added and also the albumen or
analogous substance which has been previously beaten into a thick froth-The
ingredients are then well mixed and salycilic acid is added if required-The
preparation is now allowed to stand until the scum collects at the surface, which
scum is then removed and the syrup placed in bottles or other receptacles.
The syrups may also be prepared without heat by dissolving the sugar in cold
water and proceeding as hereinbefore described.
In order to produce the "Mousseunade" in the form of a cream I take about equal
parts of each syrup say a tablespoonful of each and mix them together.
In order to prepare the "Mousseunade in the form of a beverage I mix about
equal parts of each syrup and add to the mixture aerated or gaseous or other
water A beverage is thus produced which is frothy at first and subsequently
becomes creamy at the surface.
If desired the syrups may be iced before being employed in the preparation of
the cream or of the beverage or the latter may he iced after having been prepared
in the manner hereinbefore described.

page_text: Having now described and particularly ascertained the nature of my said
Invention and the manner in which the same is or may be used or carried into
effect I would observe in conclusion that what I consider to be novel and original
and therefore claim as the Invention secured to me by the heroinbefore in part
recited Letters Patent is :-
The prepartion of syrups and their combination to form creams or beverages
substantially as hereinbefore described
In witness whereof I the said Frederic Philip Beck havo to this my Speci-
fication set my hand and seal this second day of October in the year of our
Lord One thousand eight hundred and eighty two.
D DRAF