The whole internet collaborated to determine what this kitchen tool was.
The mixer with rotating parts was patented in 1856 by Baltimore, Maryland, tinner Ralph Collier. This was followed by E.P. Griffith’s whisk patented in England in 1857. Another hand-turned rotary egg beater was patented by J.F. and E.P. Monroe in 1859 in the US.
Their egg beater patent was one of the earliest bought up by the Dover Stamping Company, whose Dover egg beaters became a classic American brand.The term “Dover beater” was commonly in use in February 1929, as seen in this recipe from the Gazette newspaper of Cedar Rapids, IA, for “Hur-Mon Bavarian Cream,” a whipped dessert recipe featuring gelatin, whipped cream, banana and gingerale.\
The Monroe design was also manufactured in England.[4] In 1870, Turner Williams of Providence, R.I., invented another Dover egg beater model. In 1884, Willis Johnson of Cincinnati, Ohio, invented new improvements to the egg beater.
The first mixer with electric motor is thought to be the one invented by American Rufus Eastman in 1885.The Hobart Manufacturing Company was an early manufacturer of large commercial mixers,] and they say a new model introduced in 1914 played a key role in the mixer part of their business.
The Hobart KitchenAid and Sunbeam Mixmaster (first produced 1910) were two very early US brands of electric mixer.Domestic electric mixers were rarely used before the 1920s, when they were adopted more widely for home use.
In 1908 Herbert Johnston, an engineer for the Hobart Manufacturing Company, invented an electric standing mixer. His inspiration came from observing a baker mixing bread dough with a metal spoon; soon he was toying with a mechanical counterpart.
By 1915, his 20 gallon (80 L) mixer was standard equipment for most large bakeries. In 1919, Hobart introduced the Kitchen Aid Food Preparer (stand mixer) for the home.
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One risk factor for heart disease is triglycerides. As you can see, triglycerides are created when you eat fat that is not immediately needed. Your blood and fat cells contain them. Fatty acids found in omega-3-enriched eggs lower blood triglycerides. However, take note that the eggs are enhanced with omega-3, or from pasture-fed chicken.
Eggs can reduce the risk of breast cancer, according to a Harvard University study. When eggs were consumed during adolescence, this was most advantageous. A subsequent study, however, revealed that women who ate at least six eggs per week had a 44% lower risk of breast cancer than those who ate fewer. Eggs include choline, which also lowers the risk of breast cancer.
125.5 mg of choline, or almost ¼ of your daily requirement, are found in an egg. In addition to being vital for the brain, choline is helpful for the heart. Choline aids in mood and memory regulation. Research has demonstrated that it supports cognitive processes like verbal and visual memory. Choline helps to create the membranes that envelop your cells. Choline is also necessary for the development of the baby’s brain throughout pregnancy and lactation.
Eggs are a rich source of minerals including iron, zinc, and phosphorus, which are essential for a healthy body. Zinc converts food into energy and supports a healthy immune system. Women need a lot of iron because of menstruation, but it’s necessary for many other purposes. Eggs are also a good source of selenium and iodine, which are needed to produce thyroid hormones.
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