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Fruit Creams
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Mix the fruit thoroughly through the cream while quite warm.
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Mix the fruit thoroughly through the cream while quite warm.
Preserved exactly as written in the original source
Add to French Cream raisins, currants, figs, a little citron, chopped and mixed thoroughly through the cream while quite warm
Make into bars or flat cakes
Modern guidance to help you succeed with this vintage recipe
Mixing dried fruits into warm cream allows the fruits to soften slightly and release their natural sugars, creating better distribution and adhesion throughout the mixture. The warmth temporarily reduces the cream's viscosity, making it easier to achieve uniform incorporation of the fruit pieces. As the mixture cools, it firms up, trapping the fruits in suspension and creating a stable confection that holds its shape when cut into bars or cakes.
The fruit creams can be made up to 1 week in advance. Shape into bars or cakes as directed, then layer between sheets of parchment paper in an airtight container and store in a cool, dry place or refrigerate.
Store fruit creams in an airtight container with parchment paper between layers to prevent sticking. Keep in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month. Bring to room temperature 15-20 minutes before serving for best texture.
AI-generated tips from Chef Cecil's culinary database
The fruit creams can be made up to 1 week in advance. Shape into bars or cakes as directed, then layer between sheets of parchment paper in an airtight container and store in a cool, dry place or refrigerate.
Store fruit creams in an airtight container with parchment paper between layers to prevent sticking. Keep in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month. Bring to room temperature 15-20 minutes before serving for best texture.
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