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Dessert

Raspberry or Other Fruit Biscuits

A biscuit made by pressing fruit juice and sugar paste into paper molds and drying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry or Other Fruit Biscuits

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the paste

  1. Draw off the juice of the fruit in the oven and strain through a sieve.

  2. Add sifted sugar equal to the weight of the fruit and beat until the paste is stiff.

Shape and dry

  1. Prepare small square paper moulds and smooth the paste into them about twice as thick as a dry biscuit.

  2. Dry the moulds on a stove or in a cool oven for a day, then store 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

Fruit juice
Provides the moisture and flavour that the sugar is beaten into to form the paste.
Sifted sugar
Sweetens the paste and, as it is beaten in, helps it stiffen and set as it dries.

The step that matters

Drying the moulds slowly. Sugar and fruit pectin set as the moisture leaves, so gentle, prolonged drying gives a firm biscuit. Too much heat can scorch the sugar and darken the paste.

“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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