Pearled Fruit, or Fruit en Chemise

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For the fruit

very fine bunches of red and white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
very fine bunches of red and white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
large ripe cherries ↝ Cherries, raw [Other fruits and fruit salads]
gooseberries of different colours ↝ Gooseberries, raw [Fruits and Fruit Juices]
strawberries or raspberries very freshly gathered ↝ Strawberries, raw [Fruits and Fruit Juices]
strawberries or raspberries very freshly gathered ↝ Raspberries, raw [Fruits and Fruit Juices]

For coating

the white of an egg ↝ Egg, white only, raw [Eggs and omelets]
about half as much cold water ↝ Water, tap [Tap water]
fine sifted sugar ↝ Sugar, NFS [Sugars and honey]

Alternative coating (England)

thin gum-water ↝ Water, tap [Tap water]

Instructions (8)

Select very fine bunches of red and white currants, large ripe cherries, gooseberries of different colours, and strawberries or raspberries very freshly gathered.
Beat up the white of an egg with about half as much cold water.
Dip the fruit into this mixture.
Drain it on a sieve for an instant.
Roll it in fine sifted sugar until it is covered in every part.
Give it a gentle shake.
Lay it on sheets of white paper to dry.
It will dry gradually in a warm room, or a sunny window, in the course of three or four hours.

Original Text

PEARLED FRUIT, OR FRUIT EN CHEMISE.

Select for this dish very fine bunches of red and white currants, large ripe cherries, and gooseberries of different colours, and strawberries or raspberries very freshly gathered. Beat up the white of an egg with about half as much cold water, dip the fruit into this mixture, drain it on a sieve for an instant, and then roll it in fine sifted sugar until it is covered in every part; give it a gentle shake, and lay it on sheets of white paper to dry. In England, thin gum-water is sometimes used, we believe, for this dish, instead of the white of egg; we give, however, the French method of preparing it. It will dry gradually in a warm room, or a sunny window, in the course of three or four hours.

Obs.—This is an inexpensive dish, which if well prepared has the appearance of fine confectionary. The incrustation of sugar much increases too the apparent size of the fruit. That which is used for it should be of the best quality, and fine and dry. When it becomes moist from the fruit being rolled in it, it will no longer adhere to it as it ought.

Notes

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