Fruit Biscuits

Ingredients

• Take any sort of fruit
• 16 of white sugar sifted through muslin
• 6 units white of egg

Method

1. 1

   Pulp fruit through a sieve, mix with sugar and whisk in egg whites until firm.

2. 2

   Form into biscuits and bake in a slow oven.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 229. The excerpt below is the record exactly as published.

6 units white of egg. Beat the yolks with tlie sugar till it is white, add the arrowroot gradually, then the whites, and a few drops of essence. Beat well, and bake in a quick oven. G. Brown Biscuits. — Eight units oatmeal, 8 of flour, 2 of butter, 8 of sugar, milk to make a stiflF paste. Cut out into thin biscuits with a wineglass. 7- Chocolate Cake. — Four units flour, 4 units sugar, ^ of car- bonate of soda, 1 unit cocoatina, 6 units eggs, 6 units of quite sour cream. Add this last of all, and bake. 8. Corn Cake. — Eight units butter, 4 of chopped preserved ginger, a little ground ginger and spice, and 8 units sugar. Beat till wliite, then add eight units eggs, and beat again till creamy. Add 4 units golden syrup, 8 of Indian corn meal, and 4 of atta. Stir in 3 units liqueur or brandy, 4 of citron peel in shreds, and 2 of presented cherries. Bake in a low mould. 9. Diet Loaf or Scotch Seed Cake. — Four units butter and 8 of flour, 8 of eggs, 3 of shred almonds and citron, j carraway seeds, 3 units brandy. Decorate on the top with “ carways ” or carraway comfits. Bake in a square tin, not too deep. 10. Drop Cakes. — Two units patent flour, 1 of sugar, 1 of butter, 1 of rnLxed currants and candied peel, 2 of egg. Mix as usual, and drop on paper. Can be cooked in fi\'e minutes in a frying-pan covered over. Most useful for unexpected guests at afternoon tea. 11. Eclairs. — Make the paste as for Petits Choux, but take care it is not too stilf. Lay out with a biscuit forcer, while still hot, in fingers on buttered paper. VFhen baked, cut a narrow piece out of the l)ottoni of each, fill with whipped cream ; stick tv o together, and cover with chocolate glace icing. 12. Ferozepore Cake. — Sixteen units patent flour, 10 of butter, 4 of sugar, ^ of salt, 8 units eggs and 4 units yolk of egg, 4 units pounded almonds, 4 of baked pistacliios, 3 of green citron, 10 of tliin cream. Beat butter, yolks, and sugar. Set the almonds to steep in the cream, strain to the mixture, add the whites, and pour the whole over the flour, stirring rapidly. Add citron and pistachios, and hake at once in a sharp oven. Eat warm for afternoon tea. 13. Fruit Biscuits. — Take any sort of fruit, and put in an earthen vessel. Place in a saucepan of water on the fire. Pulp through a 33° The Complete Indian sieve. To every IG units of fruit pulp allow ] G of white sugar sifted tlirough muslin.

Cook this with the app: pantry check, scaling, and the assistant.