Process for Manufacturing a Compote from Jelly.
Year: 1894

page_text: Date of Application, 27th July, 1894
Complete Specification Left, 18th Apr., 1895-Accepted, 24th May, 1895
PROVIDIUNAL SPECIFICATION.
Process for Manufacturing a Compote from Jelly.
I, PETER ANTON NOLL, of Mallendar, Rhine Province, Germany, Jelly
Manufacturer, do hereby declare the nature of this invention to be as follows:-
Fruit-jelly, that is boiled down fruit juice, has till now been used chiefly for
spreading upon bread. The difficulty in producing a compote has been to keep
the finely divided particles of jelly separated, since upon the slightest touch they
run together and form shapeless lumps. According to the present invention,
however, a compote can be made from jelly, not only for immediate use, but also
for stock, which can be kept for any length of time, and for export.
The jelly is cut or stamped into pieces of suitable size, and then some such fluid
as syrup, wine, vinegar, or a mixture of such fluids, is poured over it, and the
whole well mixed together. All the particles of jelly become thus moistened over
the whole of their surface, so that they have no longer the tendency to stick
together. By boiling in vessels the prepared compote can be sterilized, and after
closing of the vessels, can be kept for any length of time and transported to any
distance. Upon its arrival it is quite ready for table.
Dated this 24th day of July 1894.
I, PETER ANTON NOLL of Mallendar on the Rhine, Germany, Manufacturer,
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 :-
Fruit-jelly, that is boiled down fruit juice, has till now been used chiefly for
spreading upon bread. The difficulty in producing a compote has been to keep
the finely divided particles of jelly separated, since upon the slightest touch they
run together and form shapeless lumps. According to the present invention,
however, a compote can be made from jelly, not only for immediate use, but also
for stock, which can be kept for any length of time, and for export.
The jelly is cut or stamped into pieces of suitable size, and then some such fluid
as syrup, wine, vinegar, or a mixture of such fluids, is poured over it, and the
whole well mixed together. All the particles of jelly become thus moistened over
the whole of their surface, so that they have no longer the tendency to stick
together. By boiling in vessels the prepared compote can be sterilized, and after
closing of the vessels, can be kept for any length of time and transported to any
distance. Upon its arrival it is quite ready for table.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
clain is:
A process for manufacturing a comnate from fruit-ielly. consisting in cutting

page_text: the jelly into pieces and immediately after the cutting moistening these pieces all
over with a suitable liquid such as syrup, wine, vinegar, or a mixture of these
liquids, so that the particles of jelly are thus deprived of their tendency to stick
together, as set forth.
1100x