A New or Improved Process for Use in preparing Ingredients for Cakes, Puddings, and the like.
Year: 1897

page_text: Date of Application, 17th Nov., 1897-Accepted, 5th Feb., 1898
A New or Improved Process for Use in preparing Ingredients for
Cakes, Puddings, and the like.
We, HUGH SPENCER ROBERTSON, of 11, Coronation Road, Bristol, Chemist, and
EDWIN BLACKMORE and IVOR BLACKMORE, of Temple Works, Pipe Lane, Bristol,
trading as Edwin, Ivor, & Co., Food Specialists and Manufacturers, do hereby
declare the nature of this invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:
Our invention relates to a new or improved process for the preparation and
combination of the usual ingredients employed in making cakes, puddings, and
the like, and consists in the treatment of certain of these ingredients by a
chemical process, so that they will act as a preservative for all the others, and
enable them to be kept in their dry, prepared, and packed condition until they
are required for use, when they are mixed with water or the like to make a
dough or paste.
According to our invention, the fat to be used is treated by what we call a
gelatinous process, which forms it into granules, and by the mode of preparation
herein described, produces a preservative, which when mixed with the flour, fruit,
and other ingredients, will keep the mixture good for any reasonable time.
In carrying our invention into effect, we first melt a sufficient quantity of
gelatine, and then stir into it the yolks of eggs well beaten, keeping them
stirred until thoroughly mixed, a similar preparation is also made with whites of
eggs and gelatine, these two compounds we term respectively gelatinised yolk,
and gelatinised white of eggs.
The fat, suet, or butter to be used is then melted to a boiling heat, and to the
quantity provided, we add about 6 per cent. of gelatinised yolk, and 3 per cent. of
gelatinised white, the mixture is well stirred, and when cold, the fat will be
thoroughly granulated, and may advantageously be passed through a suitable
sieve.
This gelatinised fat or butter being in granules, is added to the usual ingredients
for making cakes or puddings in any desired proportions, and for our purpose,
it will be mixed in large quantities, and then packed in small bags, each bag
containing sufficient for an ordinary pudding or cake, which will be ready for
use by adding sufficient water or milk to form it into a dough or paste.
Having now particularly described and ascertained the nature of our said
invention, and in what manner the same is to be performed, we declare that what
we claim is: -
1. The gelatinisation and granulation of fatty substances by treating them with
gelatine and eggs in the manner described for the purpose of their serving as a
preservative when mixed with fruit, flour, and the like, substantially as described
and set forth.
2. The preparation and combination in large quantities of the usual ingredients

page_text: for puddings and cakes, the fat being granulated in the manner herein described,
and putting the same into small packages for housekeepers use, substantially as
and for the purpose described and set forth.
J. G. WESTLAKE,
Applicants' Agent, 2, John Street, Bristol.