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Dessert

Fruit Biscuits

Fruit biscuits are made by scalding fruit, pulping, adding sugar, beating, forming, drying, and storing.

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

Fruit Biscuits

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the fruit

  1. Scald the fruit in a jar covered tightly.

  2. Pulp the fruit through a coarse sieve.

  3. Add an equal weight of fine sugar to the fruit pulp.

  4. Beat the mixture together for two hours.

Shape and dry

  1. Pour the mixture into small stiff white paper forms.

  2. Dry the forms in a cool oven overnight.

  3. The next day, turn the forms and dry again.

  4. After two to three days, when hard and dry, store in tin boxes or glass cases in a very dry place.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Fruit
Provides the flavour and the pulp that sets into the biscuit body.
Fine sugar
Sweetens the pulp and helps it dry into a firm, hard biscuit.

The step that matters

Beat the mixture together for two hours. Long beating drives off moisture and blends the sugar into the pulp so the mixture becomes a uniform, workable paste that dries evenly without weak spots.

“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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