Improvements in Proteid Biscuits.
Year: 1898

page_text: Date of Application, 23rd July, 1898
PROVISIONAL SPECIFICATION.
Improvements in Proteid Biscuits.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cam-
bridge, Demonstrator of Anatomy to Cambridge University, do hereby declare
the nature of this invention to be as follows;-
This invention has for its object the manufacture of a substantially pure pro-
teid biscuit forming a very valuable food for use in certain diseases such as
diabetes and the like.
The biscuits are prepared by mixing butter, or other fatty material, with dried
milk proteids, with or without the addition of a small quantity of an alkaline
carbonate.
Flavouring materials such as saccharine, sugar, Parmesan cheese, vanilla,
common salt, chocolate and the like may be added to modify the taste consistency
and appearance of the biscuit. Harmless alkaline salts such as alkaline carbon-
ates may be added.
Preferably I employ milk proteids the preparation of which is described in a
previous Patent No. 15471 dated 18th July 1896, in the manufacture of this food.
Dated this 23rd day of July 1898,
BOULT & WADE,
Agents for the Applicant.
Improvements in Proteid Biscuits.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cam-
bridge, Demonstrator of Anatomy to Cambridge University, 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:-
This invention has for its object the manufacture of a substantially pure pro-
teid biscuit forming a very valuable food for use in certain diseases such as
diabetes and the like.
The biscuits are prepared by mixing butter, or other fatty material with dried
milk proteids, with or without the addition of a small quantity of an alkaline
carbonate.
Flavouring materials such as saccharine, sugar, Parmesan cheese, vanilla,
common salt, chocolate and the like may be added to modify the taste consistency
and appearance of the biscuit. Harmless alkaline salts such as alkaline carbon-
ates may be added,
1

page_text: In carrying out the invention I employ the milk proteids in the form of a flour
or fine powder, and make the biscuit dough by kneading three pounds of such
proteids with one pound of butter or other fat and from four to six eggs. Prefer-
ably a small quantity say oz. of carbonate of soda and cream of tartar is added.
The dough is shaped and baked in the usual manner.
This forms the plain proteid biscuit and it may be flavoured by the addition
of vanilla or other essences; or sweetened by the addition of sugar or saccharine
according to taste.
To make chocolate biscuits I add 6 oz. of pure chocolate, that is free from
starch or sugar, to a mass of dough such as above described, and to make cheese
biscuits G oz. of Parmesan cheese are employed.
Whilst the above relative quantities of the materials employed are those which
I prefer to use and have found most satisfactory in practice I do not confine
myself to the particular proportions given.
Preferably I employ milk proteids the preparation of which is described in a
previous Patent No. 15471 dated 13th July 1896, in the manufacture of this foo:l.
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;-
-
1. A biscuit consisting essentially of milk proteids a fatty body and eggs.
2. A biscuit consisting of milk proteids a fatty body, eggs and an alkaline
salt substantially as specified.
3. A biscuit consisting of milk proteids a fatty body eggs and one or more
flavouring materials, with or without the addition of an alkaline salt substantially
as specified.
4. A. biscuit consisting essentially of milk proteids a fatty body eggs and
chocolate substantially as specified.
5. A biscuit consisting essentially of milk proteids, a fatty body eggs and cheese
substantially as specified.
Dated this 18th day of April 1899.
HUBERT HIGGINS.
Boult & Wade,
Agents for the Applicant.