Specification of William Symington : preparation of peas and barley for culinary purposes.

  • Symington, William.
Date:
1855
Catalogue details

Licence: Public Domain Mark

Credit: Specification of William Symington : preparation of peas and barley for culinary purposes. Source: Wellcome Collection.

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    A.D. 1855.—N° 920 Specification. - - - - * = - - - ---—- — ■= ; —■ - — - i in - - • - r nr- - Symingtons Improvement in Preparing Peas, §c. for Culinary Purposes. for several hours, and frequently after being so boiled still remain insoluble and unfit for the purpose intended. The same is the case with pearl and Scotch barley; whereas, by the mode of preparation about to be described, the peas and barley may be prepared so as to be soluble and suitable for makino- © soup and puddings ready for table in one minute, without any subsequent process of boiling. The process adopted by me in preparing peas and barley is as follows:_ The peas in their natural condition are placed in a. steam-tight cylinder, and subjected to the action of steam at a pressure of from 60 to 100 pounds to the inch, by which means the peas become thoroughly cooked, and undergo a chemical change, which renders them more wholesome than when cooked in the ordinary manner. The peas are then taken from the cylinder, and placed upon a kiln and dried in any convenient manner, as by the use of any of the dessicating processes, which are well understood, the peas so dried are passed through a pair of stones, by which means the kernel of the peas is separated from the husk, the latter being removed by a blower or fan, as in the ordinary process of winnowing. The kernel of the pea is then ground to a fine powder, and dressed through silk, lawn, or wire sieves. The powder so obtained forms one of the best and most nutritious of light diets; it is soluble and iit for immediate use for puddings, soup, and other culinary purposes without boiling. rI he pearl or Scotch barley is prepared by a process exactly similar to the above, with the exception that the barley may be crushed without being subjected to the process of grinding. Having thus described the nature of my Invention, I would observe that what I claim as my Invention is, the preparing peas and barley by subjecting them to high-pressure steam, producing a powder as above described, which is soluble and lit for use in the preparation of soup, or for other culinary purposes, without the process of boiling. In witness whereof, I, the said William Symington, have hereunto set my hand and seal, this Nineteenth day of April, One thousand eight hundred and fifty-five. WILLIAM SYMINGTON. (l.s.) Signed, sealed, and delivered by the above-named William Symington, in the presence of W« Andrews, Sol., 10 15 20 25 30 35 ^ . LONDON: nnted by George Edward Eyre and William Spottiswoode J nnters to the Queen's most Excellent Majesty. ] 855.