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Dessert

Fruit Biscuits

Fruit biscuits made from equal parts scalded fruit pulp and finely sifted sugar, baked until dry.

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

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

Make the mixture

  1. Combine equal weights of scalded fruit pulp and finely sifted sugar.

  2. Beat the mixture for two hours.

Shape and dry

  1. Pour the mixture into forms made of white pepper.

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

  3. Turn the biscuits the next day.

Finish

  1. After 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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Fruit pulp
Provides the fruit flavour and most of the moisture that the biscuits dry out from.
Sugar
Sweetens the biscuits and, as it dries, helps set them into a firm, chewy mass.

The step that matters

Dry in a cool oven. Low, steady heat removes moisture slowly so the biscuits set firm without browning or scorching. Too hot an oven can case the outside while the inside stays soft.

“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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