IMPROVEMENTS IN COOKING FOOD
Year: 1864

page_text: LETTERS PATENT to Felix Lievin Bauwens, of Walworth, in the
County of Surrey, Manufacturer, for the Invention of "IMPROVEMENTS IN
COOKING FOOD."
Sealed the 28th April 1865, and dated the 4th November 1864.
PROVISIONAL SPECIFICATION left by the said Felix Lievin Bauwens,
at the Office of the Commissioners of Patents, with his Petition, on
the 4th November 1864.
I, FELIX LIEVIN BAUWENS, of Walworth, in the County of Surrey, Manu-
facturer, do hereby declare the nature of the said Invention for "IMPROVE.
MENTS IN COOKING FOOD," to be as follows:-
My process consists in the use of steam at any degree above 212°
Fahrenheit, conjointly with an oven or other apparatus heated by fire or
separately by the exclusive use of superheated steam, without an oven or
other apparatus heated by fire for the purpose of cooking food, such as meat,.
vegetables, and fruits. When using an oven or other apparatus heated by
fire, I let a small jet of steam go freely into the oven or apparatus through
a pipe perforated with holes. When using superheated steam alone. I let
a small jet of steam enter a closet inclosed in a non-conducting calorio
chamber. In both cases I fit a pipe for the steam to escape from the oven or
apparatus or closet. In both cases I also ascertain the temperature of the said
oven or apparatus or closet by a thermometer passed inside with the indication

page_text: outside, so as to be able at all times to ascertain the degree of heat inside them.
The effect of the use of steam in both cases is to regulate the temperature
at which the food ought to be cooked, so as to allow it to retain its best
flavouring quality without losing any portion and with affecting the shape.
On one hand it will secure the proper heat for the perfect cooking of any
meat or vegetables, and on another hand it will prevent the overcooking and
burning of meat and vegetables.
The use of steam is effectual in preventing the drying of the meat as occurs
in ovens, and my experience has proved to me that joints which generally lose
from 20 to 40 per cent. in the ordinary way of roasting or baking, do not
lose more than 5 to 10 per cent. by my process, and at the same time my
process produces a more juicy and succulent meat. As for potatoes, the
effect is more remarkable, as it cooks and brings them all floury without
crumbling or losing their shape; it keeps them entire with a dry outward
appearance similar to a roasted potatoe without the hard browny crust.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Felix Lievin Bauwens, in the Great Seal Patent Office
on the 4th May 1865.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, FELIX
LIEVIN BAUWENS, of Walworth, in the County of Surrey, Manufacturer, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Fourth day of November, in the year of our Lord
One thousand eight hundred and sixty-four, in the twenty-eighth year of
Her reign, did, for Herself, Her heirs and successors, give and grant
'unto me, the said Felix Lievin Bauwens, Her special licence that I, the said
Felix Lievin Bauwens, my executors, administrators, and assigns, or such
others as I, the said Felix' Lievin Bauwens, my executors,, administrators,
and assigns, should at any time agree with, and no others, from time to
time and at all times thereafter during the term therein expressed, should
and lawfully might make, use, exercise, and vend, within the United
Kingdom of Great Britain and Ireland, the Channel Islands, and Isle of
Man, an Invention for "IMPROVEMENTS IN COOKING FOOD," upon the condition
(amongst others) that I, the said Felix Lievin Bauwens, my executors or
administrators, by an instrument in writing under my, or their, or one of
their hands and seals, should particularly describe and ascertain the nature

page_text: of the said Invention, and in what manner the same was to be performed,
and cause the same to be filed in the Great Seal Patent Office within six
calendar months next and immediately after the date of the said Letters
Patent.
NOW KNOW YE, that I, the said Felix Lievin Bauwens do hereby declare
the nature of my said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement thereof, that is to say:-
My process consists in the use of steam at any degree above 212°
Fahrenheit, conjointly with an oven or other apparatus heated by fire, or
separately by the exclusive use of superheated steam, without an oven or
other apparatus heated by fire for the purpose of cooking food, such as meat,
vegetables, and fruits. When using an oven or other apparatus heated by
fire I let a small jet of steam go freely into the oven or apparatus through
a pipe perforated with holes. When using superheated steam alone I let
a small jet of steam enter a closet inclosed in a nonconducting caloric
chamber. In both cases I fit a pipe for the steam to escape from the oven, or
apparatus, or closet. In both cases I also ascertain the temperature of the said
oven, or apparatus, or closet by a thermometer passed inside with the indication
outside, so as to be able at all times to ascertain the degree of heat inside
them. The effect of the use of steam in both cases is to regulate the tempera-
ture at which the food ought to be cooked, so as to allow it to retain its best
flavoring quality without losing any portion, and without affecting the shape.
On one hand it will secure the proper heat for the perfect cooking of any
meat or vegetables, and on another hand it will prevent the overcooking and
burning of meat and vegetables.
The use of steam is effectual in preventing the drying of the meat as occurs
in ovens, and my experience has proved to me that joints which generally lose
from 20 to 40 per cent. in the ordinary way of roasting or baking, do not
lose more than 5 to 10 per cent. by my process, and at the same time my
process produces a more juicy and succulent meat. As for potatoes, the effect
is more remarkable, as it cooks and brings them all floury without crumbling
or losing their shape; it keeps them entire with a dry outward appearance
similar to a roasted potato without the hard browny crust.
And having now described the nature of my said Invention and in what
manner the same is to be performed I declare that I claim as my improve-
ments in cooking food,―
First, the introduction of steam at any degree suitable to effect the before-
named results into ovens or other apparatuses in the manner described.

page_text: Second, the employment of superheated steam to effect the results before-
named, by its introduction into closets in manner before described.
And third, the means of ascertaining the exact temperature in the ovens,
apparatuses, or closets, by the employment of a thermometer as before de-
scribed, so as to be able to regulate the temperature by a greater or less
quantity of steam, or greater or less heat from the fire.
In witness whereof, I, the said Felix Lievin Bauwens have hereunto set
my hand and seal, this Fourth day of May One thousand eight
hundred and sixty-five.
F. L. BAUWENS. (L.S.)