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Fruit Biscuits

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

December, 1867

Any fruit will do. Scald the fruit and rub it through a sieve; to every pound of fruit put a pound of loaf-sugar, sifted very fine, and the white of one egg; beat it a long time until it is of a proper stiffness to drop on to wafer-paper, and bake them in a slow oven. The oven must be slow as to dry rather than bake them.

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