Year: 1899

page_text: We, MoÏSE BERNHEIM and ROMAIN DÉSIRÉ ALFRED CHAUDÉ, both of 27, Rue
Jean-Jacques-Rousseau, Paris, in the Republic of France, Manufacturers, do
hereby declare the nature of this invention to be as follows:-
The new food product is obtained by boiling potatoes in milk, and drying the
product which results.
In carrying out this invention, the potato, from which the skin is removed,
is boiled in milk, either whole or skin, and is worked up into a thick paste or
"purée."
This "pureé" is then spread in thin layers upon suitable plates, which are
heated to a temperature sufficient to effect the regular desiccation, and under
the best conditions of the liquid contained in the mass.
By this means, a granular product is obtained, having a yellowish appearance
and a savoury flavour, and which can be preserved for an indefinite time.
The product, before its complete desiccation, can be moulded, compressed, or
otherwise made up into a convenient form.
Dated this 14th day of December 1899
NEWTON & SON,
Agents for the Applicants.
We, MoÏSE BERNHEIM and ROMAIN DÉSIRÉ ALFRED CHAUDE, both of 27, Rue
Jean-Jacques-Rousseau, Paris, in the Republic of France, Manufacturers, 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 follow-
ing statement:-
This invention relates to a food product and consists in boiling potatoes in
whole or skim milk and in drying the resulting product until the complete or
partial removal takes place of the water contained in the purée formed in either
of these ways.
In carrying out this invention the potatoe from which the skin is removed is
boiled with milk whole or skim, and is worked up into a thick paste or purée.
This purée is then spread in thin layers on metal plates which are heated to a
temperature sufficient to effect the thorough drying up and under the best condi-
tions, of the water contained in the mass. By this means a granular product is
Price 77

page_text: obtained having a yellowish appearance and a savoury flavour, and which may be
kept for an indefinite period.
The product, before the complete dessication may be moulded, compressed and
made up into suitable form.
any
This product is not hygroscopic provided always it is not placed in a humid
atmosphere.
The following proportions have been found to give satisfactory results in the
preparation of this food product.
To one kilo. of potatoes employed must be used 500 cubic centimetres of milk
whole or skim. The weight of the dry product obtained varies between 350 and
360 gr. It should be understood that these proportions are only approximate;
thus the quantity of milk or skim milk may be increased or diminished according
to the purposes for which the product is to be employed.
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:-
A food product obtained by boiling potatoes in whole or skim milk and working
the mass up into a paste or purèe which is then dryed as above explained and
pecified.
Dated this
day of August 1900.
NEWTON & SON,
Agents for the Applicants.