Conical-Pan Batter Machine: A Geared Beater Shaped to Its Cone Beats Batter, or Churns Butter

"The eggs and sugar are first put into the pan and beaten about five minutes, then add your butter, then beat about three minutes then add your flour as required which will insure in twenty minutes a good cake."

Print the pan rim down, the batter beater with supports, the butter beater, the tongue, the slide, the pinion, the wheel and the crank. Print in PETG at 0.2 mm layers, 30 % infill, 4 walls; wash before first use.

From 18 mm pine, cut two uprights 40 mm wide and 330 mm long, two feet 200 mm long and 40 mm deep with an arch sawn out underneath, a head 236 mm long and a brace 200 mm long, both 40 mm wide. Glue and screw each upright onto a foot, the head across their tops and the brace between them 210 mm up. Drill a 10.5 mm hole down through the middle of the head and the brace, and one across through the right upright 270 mm up, with a pine block 30 mm thick glued inside it as a longer bearing.

Push a 10 mm dowel 216 mm long down through the head and the brace as the upright shaft, fixing the pinion on it just under the head with an M3 screw drilled through, and fix the tongue's sleeve on its lower end the same way. Push a 10 mm dowel 132 mm long through the right upright as the crank shaft, press the wheel on its inner end to mesh the pinion and fix the crank outside with an M3 screw. Screw an M4 screw up through the pan's point as the spindle, stand the pan between the uprights and hook it to them with two hooks and eyes through its loops.

Set the butter beater on the spindle, slip the tongue into its slot, push an M3 screw through as the pin and drop the slide over the joint. Pour in 300 ml of heavy cream at about 15 °C, checked with the thermometer, and turn the crank steadily, timing it with the stopwatch. When the butter comes, lift the slide, take out the pin and unhook the pan. Pour off the buttermilk, wash the butter in cold water until it runs clear, salt and weigh it.

Fit the batter beater the same way. In Yerby's order: beat 2 eggs with 100 g sugar about five minutes, add 100 g soft butter and beat about three minutes more, then add 100 g flour and beat until smooth. Scrape the batter out with the spatula. The amounts are ours, sized to the pan.

**Ellyson Yerby** of Washington, District of Columbia, US 21,042, 27 July 1858, for a machine for "All Kinds of Batter and for Churning Butter". He cast lead into the pan's point to steady the spindle; we do not, as lead has no place near food. His detached shaft was joined by a piece of sheet iron through an incision, held by a pin and a metal slide. He wrote that the machine makes the batter for a pound cake in twenty minutes and churns butter in ten. Our frame, sizes, pan legs and printed parts are ours, and our times are not tested against his. FDM prints hold food in their layer lines, so wash well and replace when worn.