An Improved Substitute for White of Eggs, used in the Making of Ioing for Covering and Piping Cakes and the like.
Year: 1895

page_text: Date of Application, 16th Feb., 1895
Complete Specification Left, 30th Oct., 1895-Accepted, 30th Nov., 1895
PROVISIONAL SPECIFICATION.
An Improved Substitute for White of Eggs, used in the Making of
Ioing for Covering and Piping Cakes and the like.
TOM BOOKER MILNER, Confectioner, 33 Low Pavement, Chesterfield,
Derbyshire, do hereby declare the nature of this invention to be as
follows:-
An artificial white of eggs in fluid form for the use of confectioners, pastry
cooks and others, in the making of icing for cakes and the like, requiring no
preparation whatever in using it and which will keep good for twelve months.
Prepared from a particular make of gelatine, with burnt alum to which is added
boiled water, the whole undergoing a process of filtration through felt bags, and is
then bottled for use.
The improvements in this white of egg substitute consist in the preparation being
in liquid form and in its keeping properties.
February 13th 1895.
An Improved Substitute for White of Eggs, used in the Making of
Icing for Covering and Piping Cakes and the like.
TOM BOOKER MILNER 33 Low Pavement Chesterfield Derbyshire, Con-
fectioner, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement :-
Prepared from a particular make of gelatine with burnt alum to which is added
boiled water the whole undergoing a process of filtration through felt bags, and is
then bottled for use.
:
The improvements in this white of egg substitute consist in the preparation being
in liquid form and in its keeping properties.
In making a substitute for white of eggs according to my invention I take the
following ingredients-
4 ounces of sheet gelatine.
1 ounce of French glue.
3 quarts of water.
1
ounce of burnt alum.
pounds of finest white sugar.
I then put the gelatine and the glue in an earthenware vessel, and add the water
(cold). place the vessel and its contents in an oven heated to about 400 degrees
(Fah.) and let it remain until the gelatines have become dissolved. I then add to
this mixture the sugar and burnt alum and boil the whole one minute.. I then
strain the mixture while it is hot through an ordinary felt jelly bag, and strain it
again through another felt jelly bag, and when it is cold I bottle it for use.
FD7

page_text: When my egg substitute is used for making icing, it is merely added to the icing
sugar and beat up" in the ordinary way, the resulting icing being for all practical
purposes the same as if egg whites had been used.
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―
.
First. In an improved substitute for white of eggs, the combination of ingredients
whereby is obtained a substance in liquid form, which is ready for use without
requiring further preparation, and possessing great keeping qualities due to the
presence of sugar, substantially as herein described and shown...
Dated this 28th day of October 1895.
1
TOM BOOKER MILNER,
Applicant.