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Dessert

Biscuits of Fruit

A biscuit made from scalded fruit pulp and equal weight of sifted sugar, baked until dry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Biscuits of Fruit

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Combine the pulp of scalded fruit with an equal weight of sifted sugar.

  2. Beat the mixture for two hours.

Shape and dry

  1. Spoon the mixture into small white paper forms.

  2. Dry in a cool oven at 300°F (150°C).

  3. Turn the biscuits the next day.

Finish

  1. After two to three days, box them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Scalded fruit pulp
Provides the fruit flavour and the bulk of the biscuit mass.
Sugar
Sweetens the biscuits and helps bind the mixture into a firm, dryable paste.

The step that matters

Beat the mixture for two hours. Long beating with sugar drives off moisture and builds a uniform paste, so the biscuits set firm rather than sticky when dried.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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