Anna M. Mangin developed a special kind of pastry fork in 1891. She received a patent for this device on March 1, 1892. To make pastries, such as cookies and pie crusts, cooks used to mix the dough with their hands. Mangin’s fork helped to mix together butter and flour for pastries without the cook having to touch the ingredients. The fork could also be used to beat eggs, mash potatoes, and prepare salad dressings.
The young African American woman was awarded a patent on March 1, 1892, for a pastry fork mixing pastry dough.
The utensil makes it easy to mix dough for pie crusts, cookies, butter and flour pastries without needing to physically manipulate the ingredients with one’s hands. The fork is used to beat eggs, mash potatoes, and prepare salad dressings thanks to Anna M. Mangin.
Although there is no information on Mangin’s background and history, her patent application filed on July 7, 1891, gives us an idea of her voice. A portion of her application is below:
To all whom it may concern.-
Be it known that I, ANNA M. MANGIN, of Woodside, in the county of Queens and State of New York, have invented certain new and useful Improvements in Pastry-Forks; and I do hereby declare the following to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it pertains to make and use it, reference being had to the accompanying drawings, which form part of this specification.
My invention relates to an improvement in pastry-forks.
The object of my invention is to provide-a fork or implement for working together butter or lard and flour without the operator having to touch these articles with the hands, and for making drawn butter and thickening, beating eggs, mashing potatoes, and preparing dressing for salads.