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Crystallized Fruit Diamonds
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
The fruit pulps, after they are prepared and cut in cubes, may be dipped in cream like other cream candies.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.1 g
Carbohydrates2.9 g
Fiber0.3 g
Sugars2.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium21 mg
Calcium2.2 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 161. The excerpt below is the record exactly as published.
CRYSTALLIZED FRUIT DIAMONDS. °^^= ^'^ dispatch, and girls are employed by con- T, iL I -i . • ^i. r 1, • fectioners to do this work, which requires small Prepare the fruit paste in the following manner: . , , „ „„ , ^ . „,, ,. , ,,. j^, nimble fingers. When the centers are coated. Take good cooking apples; peel, suce and throw , 7 , , . ,j ,,.,.:,. _ , , they are placed on wax paper and set in a cold in cold water during this process. For each ten -^ if j pounds of apples add about one and one-half ^ pints of water; set on the fiie and stir till soft; 1131.— CHOCOLATE CREAM FONDANT. pass through a sieve. Weigh the pulp, and take In place of coating the white cream with choco- the same weight of sugar. Boil the sugar to the late, the centre may be made of chocolate cream hard ball degree and mix in the fruit pulp; boil a and a white coating used; a vanilla flavored dip- a little more and color the pulp to any shade de- ping cream for the coating. sired. Pour this paste in trays one-eighth of an The cream for the centres is made as follows: inch thick, and set in the drying closet to get firm. Take three pounds of granulated sugar, eight Cut in diamonds or culx s and crystallize like other ounces of glucose, one and one-half pints of water
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Cook this with the app: pantry check, scaling, and the assistant.