New or Improved Biscuits for Infants.
Year: 1889

page_text: Date of Application, 10th Apr., 1889
Complete Specification Left, 5th July, 1889--Accepted, 24th Aug., 1889
PROVISIONAL SPECIFICATION.
New or Improved Biscuits for Infants.
TOM MUSSON 100 Stroud Green Road Finsbury Park Hornsey Middlesex Baker
and Pastry Cook do hereby declare the nature of this invention to be as follows:-
Of Whole Wheat Meal, twice ground to a fine flour; milk, eggs, sugar, pure
dried yeast, prepared corn flour in the following quantities:-four Ibs. of twice
ground Whole Wheat Meal flour, one quart of milk, six eggs, half a pound of
sugar, two ounces of pure dried yeast, and two ounces of of prepared corn flour.
Heat gradually one quart of milk to ninety degrees Fahreneit whip in six eggs,
and one quarter of a pound of sugar allow mixture to cool to eighty degrees, add
two ounces of pure dried yeast, stand to ferment, having fermented mix in the four
pounds of twice ground whole meal flour one quarter of a pound of sugar and two
ounces of prepared corn flour, work into a stiff dough-stand to prove one and a
half hours, roll out and cut into lozenges, one and a half ounce in weight :-Bake in
a brisk oven for eight minutes, place in a drying oven of ninety degrees, for twenty
four hours to remove all moisture: a more nutritious, with more gluten and bone
forming matter than ordnary white flour nursery biscuits; all moisture being
thoroughly dried out, these buiscuits will keep good and sweet for an indefinite
period.
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COMPLETE SPECIFICATION.
New or Improved Biscuits for Infants.
TOM MUSSON 100 Stroud Green Road Finsbury Park Hornsey Middlesex Baker
and Pastry Cook 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 :-
Of whole wheat meal, twice ground to a fine flour, milk, eggs, sugar pure dried
yeast, prepared corn flour, in the following quantities :-four pounds of twice ground
whole meal flour, one quart of milk, six eggs, half a pound of sugar two ounces of
pure dried yeast, two ounces of prepared cornflour.
Heat gradually one quart of milk to ninety degrees Fahrenheit, whip in six eggs,
and one quarter of a pound of sugar, allowing mixture to cool to eighty degrees, add
two ounces of pure dried yeast, stand to ferment, having fermented mix in the four
pounds of twice ground whole wheat meal flour, one quarter of a pound of sugar,
and two ounces of prepared corn flour work into a stiff dough :-stand to prove one
and a half hours, roll out and ent into lozenges one and a half ounce in weight, bake
in a brisk oven for eight minutes place in a drying oven of ninety degrees for
twentyfour hours to remove all moisture.
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
T

page_text: 2nd. I am the inventor of the quantities and ingredients as specified above and
these are the only biscuits made after this receipe.
3rd. They are more nutritious and contain more gluten and bone forming matter
any other nursery biscuit yet made and sold.
than
Dated this Fourth day of July 1889.
TOM MUSSON.