Fruit Biscuits
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.
Prepare the fruit
Scald the fruit in a jar that is tightly covered.
Pulp the fruit through a coarse sieve.
Make the biscuits
Add an equal weight of sifted fine sugar to the fruit pulp and beat together for two hours.
Place the mixture into small forms made of stiff white paper.
Dry the biscuits overnight in a cool oven at 300°F (150°C).
The next day, turn the biscuits and dry them again.
Store
After two or three days, when they are hard and dry, store them in tin boxes or glass cases in a very dry place.
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 bulk of the biscuit mass.
- Fine sugar
- Sweetens the pulp and helps it set into a firm, dry biscuit as it dries.
The step that matters
Drying the biscuits. Drying slowly at low heat removes moisture gradually so the biscuits become hard without scorching or browning. Turning them the next day lets both sides dry evenly. Storing them only once fully hard and dry keeps them from softening again.
“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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