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

Wafers, Fruit, for Dessert

Take any kind of ripe, well-flavoured fruit. Put it into an earthen jar, cover closely, and set it in a pan of boiling water. Keep the water boiling quickly round it till the juice flows freely from the fruit. Strain it through a jelly-bag, and with each pint of filtered juice mix a pound of powdered white sugar and the white of an egg. Beat the mixture till it forms a stiff paste. Spread it in a thin layer upon buttered paper, and bake in a gentle oven till it is dry enough to leave the paper. Turn it upside down, and put it again in the oven until it is perfectly dry. Stamp it in shapes, and place these in layers between sheets of white paper in a tin box.