A Compound for Use in the Preparation of Table Creams and the like.
Year: 1889

page_text: Date of Application, 20th Mar., 1889
Complete Specification Left, 3rd June, 1889-Accepted, 3rd Aug., 1889
PROVISIONAL SPECIFICATION.
A Compound for Use in the Preparation of Table Creams and the like.
We, EBENEZER ROBERTS, LEONARD EBENEZER ROBERTS and HEDLEY GEORGE
ROBERTS, all of 270, Camberwell Road, in the county of London, Manufacturing
Confectioners, do hereby declare the nature of this invention to be as follows :-
Our invention has for its object to provide a substitute for cream which can be
used in the preparation of blanc mange, jellies and other articles of diet.
In carrying out our invention we mix together in suitable proportions, cream or
concentrated or condensed milk sugar and glucose, sufficient gelatine being added to
cause the mixture to take a solid form.
Any suitable flavouring may be added to the mixture, and also tapioca, cornflour,
sago or the like.
The compound is made up in the form of cakes or tablets which when required for
use are dissolved in water.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicants.
COMPLETE SPECIFICATION.
A Compound for Use in the Preparation of Table Creams and the like.
We, EBENEZER ROBERTS, LEONARD EBENEZER ROBERTS, and HEDLEY GEORGE
ROBERTS, all of 270, Camberwell Road, in the county of London, Manufacturing
Confectioners, 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 :—
.Our invention has for its object to provide a compound which can be used in the
preparation of table creams, and like articles of diet by simply adding boiling water to
the preparation without it being necessary to add milk as hitherto.
In carrying out our invention wo mix together in suitable proportions, sugar,
glucose and cream or concentrated or condensed milk, sufficient gelatine being added
to cause the mixture to take a solid form.
Any suitable flavouring may be added to the mixture, and, when the compound is
used to produce blanc mange and like articles of diet tapioca, cornflour, sago or the
like is added.
The proportions which we have found to give good results in practice are the
following viz. :-
About 30 parts by weight of sugar.
About 70 parts by weight of glucose.
About 60 parts by weight of cream or concentrated or condensed milk, and
About 15 parts by weight of gelatino.
The sugar and glucose are first boiled together and the milk and gelatine being
afterwards added the whole is well mixed together. When cold the preparation is
pressed into tins in the form of cakes or tablets and when required for use it is
simply necessary to dissolve them in boiling water.
4

page_text: 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 :
The manufacture of a compound for the preparation of table creams and the like
by mixing and combining sugar, glucose, cream or concentrated or condensed milk
and gelatine in about the proportions substantially as above described.
Dated the 3rd day of June 1889.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicants.