Flipping through the fruit section of a cookbook from 1877, I found a recipe for Iced Currants. The cook suggested that cherries and grapes can be substituted for currants.
So why not try blueberries this way?
Wash and drain ½ cup of blueberries on a paper towel.
The cook suggests using a sieve for the next part, which I don’t own. I used a baking rack covered with paper towels.
Dip each blueberry into the beaten egg white mixture and set on the baking rack so that the fruit doesn’t touch. Sift a thick layer of powdered sugar over them. The cook didn’t mention waiting for the berries to set so the blueberries still had a frothy coating from the egg whites when I covered them. The froth kept the sugar from sticking.
What do they say about third time is the charm? The next time I dipped a batch of blueberries individually into the egg whites, I stayed away from the frothy part. I rolled the blueberries in powdered sugar to achieve an even coat. Perfect!
Tip: Don’t beat the egg whites. Give them a little whisk. Don’t sprinkle but roll the fruit in powdered sugar.
Delicious! A light, sweet healthy snack in about five minutes.
I’d try this with blackberries and raspberries as well.
I’d love to hear if you try this recipe with other fruits.
-Sandra Merville Hart
Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.