Home › The Principles of Cookery › Fruit Wafers, for Dessert

Fruit Wafers, for Dessert

Extract the juice from cherries, currants, or any kind of fruit, by putting them into a jar in the oven, or by standing the jar in boiling water. To every pound of juice add the same weight of sugar, and stir over a slow fire until the juice becomes thick; then butter some papers, and cover with the mixture, which keep in a slow oven until they loosen from the paper, and can be turned. Dry thoroughly, and cut into shapes. Keep in a box, each layer divided by paper; they are best if kept near a fire.