Year: 1888

page_text: Date of Application, 23rd May, 1888
-Complete Specification Left, 3rd July, 1888
Complete Specification Accepted; 3rd Aug., 1888
I ANNIE LANCASTER of the Black Bear Hotel High Street Newmarket in the
County of Suffolk Hotel Keeper do hereby declare the nature of this invention to be
as follows:-
This invention has for its object the compounding treating and mixing of certain
ingredients for making a new or improved appetizing sauce and Chutney condiment.
in order to impart a relishing zest or flavour to food of various kinds whether roast
or boiled fresh or salt."
The ingredients compounding the Chutney consist chiefly of those employed in
making the sauce a much less quantity of vinegar being used in order to render the
Chutney compound less fluid other ingredients possessing more substance being added
to give consistency and impart the requisite flavour thereto.
The ingredients employed for making the sauce consist of vinegar, apples, (pared
and cored) gooseberries, plums, onions, Indian Soy, sugar, salt, garlic, nutmeg, cloves,
mace, cinnamon, chillies, and flour.
The apples and onions with the vinegar are boiled for about an hour then all the
other ingredients are added and boiled for an hour longer. When cold the liquid or
sauce is separated from the more solid part by straining or pressure the substance
thus separated from the liquid or sauce being used or partly used as one of the
ingredients for making my improved Chutney.
The sauce thus prepared is put into bottles and well corked or secured with suitable
stoppers in the ordinary manner.
My improved Chutney is made with the following ingredients viz. :—vinegar,
gooseberries, plums, apples, tomatoes, shallots, raisins, mustard seed, sugar, salt,
nutmeg, currie powder, mace, ginger and chillies, and if desired any suitable quantity
of the substance separated from the ingredients from which the sauce was made as
previously described.
The above ingredients are all boiled together for about two hours and put up in
jars or bottles ready for use. It will thus be seen that the Chutney is substantially
the same as the sauce except that the one is fluid and the other semi-fluid or pasty.
30
1000
TONGUE & BIRKBECK,
34, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: 1 ANNIE LANCASTER of the Black Bear Hotel High Street Newmarket in the
County of Suffolk Hotel Keeper 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 compounding treating and mixing of certain 5
ingredients for making a new or improved appetizing Sauce and Chutney Condiment
in order to impart a relishing zest or flavour to food of various kinds whether roast
or boiled fresh or salt.
"The ingredients compounding the Chutney consist chiefly of those employed in
making the Sauce a much less quantity of vinegar being used in order to render the
Chutney compound less fluid other ingredients possessing more substance being added.
to give consistency and impart the requisite flavour thereto.
The ingredients employed for compounding and making the sauce consist of vinegar
apples (pared and cored), gooseberries, plums, onions, Indian Soy, sugar, salt, garlic,
nutmeg, cloves, mace, cinnamon, chillies, and flour in. about the following
proportions viz. :—
20 Gallons Vinegar
2 Pecks or 4 gallons Apples
4 Gallons Gooseberries
2 Gallons Plums
1 Gallon Onions
Gallon Indian Soy
28 Pounds Sugar
7 Pounds Salt
Pound Garlic
Pound Nutmeg
Pound Cloves
Pound Mace
Pound Cinnamon
Pound Chillies and
Pounds Flour.
2
The apples and onions with the vinegar are boiled for about an hour then all the
other ingredients are added and boiled for about an hour longer. When cold the
liquid or sauce is separated from the more solid part by straining or pressure
the substance thus separated from the liquid or sauce being used or partly used as a
one of the ingredients for making my improved Chutney.
The sauce thus prepared is put into bottles and well corked or secured with suitable
stoppers in the ordinary manner.

page_text: My improved Chutney is compounded and made with the following ingredients
viz. vinegar, gooseberries, plums, apples, tomatoes, shallots, rasins, mustard seed,
sugar, salt, nutmeg, currie powder, mace, ginger, and chillies, in the following
proportions or thereabouts, viz. :—
2 Gallons Vinegar
8 Gallons Gooseberries
4 Gallons Plums
4 Gallons Apples
6 Pounds Tomatoes
6 Pounds Shallots
14 Pounds Rasins
2 Pounds Mustard Seed
28 Pounds Sugar
Pound Salt
Pound Nutmeg
Pound Curric Powder
Pound Mace
Pound Ginger and
Pound Chillies.
If desired any suitable quantity of the substance soparated from the ingredients
(according to the flavour or quality required) from which the sauce was made as
proviously described may be added to the above compound.
The above ingredients are all boiled together for about two hours and when cold
put up in jars or bottles ready for use. It will thus be seen that the Chutney is
substantially the same as the Sauce except that the one is fluid and the other semi-
fluid or pasty.
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. The improved Sauce composed of the ingredients named treated compounded
and mixed in the relative proportions or thereabouts substantially as hereinbefore
described.
2. The improved Chutney condiment composed of the ingredients named treated
compounded and mixed in the relative proportions or thereabouts substantially as
herein before described.
Th: 911T1 1000
TONGUE & BIRKBECK,
34, Southampton Buildings,
Agents for the Patentee.