Fruit Biscuits
Ingredients
Directions
Prepare the paste
Combine the pulp of scalded fruit with an equal weight of sifted sugar.
Beat the mixture for two hours.
Shape and dry
Spoon the mixture into small white paper forms.
Dry in a cool oven.
Turn the biscuits the next day.
Finish
After two or three days, box them.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Scalded fruit
- Provides the fruit pulp that gives the biscuits their flavour and bulk.
- Sifted sugar
- Adds sweetness and helps the mixture set firm as it dries.
The step that matters
Dry in a cool oven. Low, gentle heat dries the paste slowly, so it firms through without browning or scorching the sugar. Too much heat can darken the biscuits and leave them hard or sticky inside.
“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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