Fruit Cake

Ingredients

• Fruit
• a quarter of an ounce of gelatine
• one pound and a quarter of finely powdered sugar

Method

1. 1

   Pass currants, raspberries, gooseberries, or any other fruit liked through a hair sieve.

2. 2

   Weigh the pulp and allow one pound and a quarter of finely powdered sugar and a quarter of an ounce of gelatine to every pound of pulp.

3. 3

   Put the pulp into a preserving pan and boil for twenty minutes; then add the sugar, first making it very hot in the oven, and the gelatine, previously dissolved in a little water; then bring it to boiling heat, but do not let it boil up, or it will be spoilt.

4. 4

   Pour it on to large flat dishes and put in the sun to dry.

5. 5

   When set sufficiently, cut into squares or other shapes; turn them every day until perfectly dry, when they may be packed in tins for winter use.

6. 6

   Put the dishes in a nice sunny room while they are drying and keep the windows shut.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 44. The excerpt below is the record exactly as published.

FRUIT CAKE Ingredients Fruit. Gelatine. Pounded sugar. Pass currants, raspberries, gooseberries, or any other fruit liked through a hair sieve. Weigh the pulp and allow one pound and a quarter of finely powdered sugar and a quarter of an ounce of gelatine

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