IMPROVEMENTS IN THE MANUFACTURE OF GINGER CAKES
Year: 1884

page_text: I MARY CHATFIELD, of 19 West Street, Horsham, in the County of Sussex,
Biscuit Manufacturer, do hereby declare the nature of my Invention for
"IMPROVEMENTS IN THE MANUFACTURE OF GINGER CAKES" to be as follows: =
My invention relates to the manufacture of biscuits of the kind known as
Ginger Cakes and consists in the use of certain proportions of ingredients by
which I am able to manufacture a better article than those now usually in the
market and at a considerably less cost, the flavour also being superior.
For the manufacture of my improved Ginger Cakes I employ Flour, Butter,
Sugar, Ginger, Baking Powder, and Milk, which I mix together in the following
order that is to say: I take first the flour and butter and rub them together and
then add the sugar, ginger, and baking powder, placed in the centre and mixed
with the milk, I then mix the whole well together after which I roll it out and
cut it into cakes which are then baked in a slow Oven.
NEWNHAM BROWNE,
Agent for the Petitioner.

page_text: I MARY CHATFIELD, of 19 West Street, Horsham, in the County of Sussex,
Biscuit Manufacturer, do hereby declare the nature of my Invention for
"IMPROVEMENTS IN THE MANUFACTURE OF GINGER CAKES" and in what manner
the same is to be performed to be particularly described and ascertained in and
by the following statement :-
My invention relates to the manufacture of biscuits of the kind known as
Ginger Cakes, and consists in the use of certain proportions of ingredients by
which I am able to manufacture a better article than those now usually in the
market and at considerably less cost, the flavour also being superior.
For the manufacture of my improved Ginger Cakes I employ the following
ingredients, and the best proportions which I am acquainted with are those
hereinafter stated, but the same may be to some extent varied, and I have
described the kinds and qualities of the materials which I employ but it is to
be understood that other qualities or kinds may be substituted without departing
from my invention but those specified I find most advantageous.
I take of Flour of the kind usually sold as "Whites" 56 lbs; Of good Normandy
butter 23 lbs; Of finely pulverised loaf sugar, I prefer that sold as "Martineaus "
(coarsely crushed sugar will not answer) 24 lbs; The best pulverised Jamaica
Ginger 2 lbs; Of baking powder (which I prefer to make as stated below, the
Composition of baking powder as commonly sold being uncertain and variable)
1 lb and of skim milk 7 pints but I do not claim as any part of my invention the
Composition of baking powder.
I take first the flour and butter and rub them together thoroughly. This
mixture I make into a ring or basin shaped lump and place the sugar, ginger,
and baking powder previously mixed together, in the centre, pour in the milk and
mix the whole thoroughly, after which I roll it out and cut it into cakes, which
I place on sheets of tin on which they should be disposed in regular order with
even spaces and bake in a slow oven.
:
'
The baking powder before mentioned I prepare as follows, I take of Ground
rice 7 lbs; of Cream of Tartar 4 lbs; of Carbonate of Soda 4 lbs; all of which
should be dry and finely pulverized, and blend them well together.
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 Manufacturing Ginger Cakes substantially as described and set forth.
In witness whereof I the said Mary Chatfield have hereunto set my hand this
Fifteenth day of December in the Year of Our Lord One thousand eight
hundred and eighty four.