How to Crystallize Fruit

From an
1888
cook book
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Pick out the finest of any kind of Fruit,
leave on their stalks.
Beat the Whites of 3 Eggs to a stiff froth,
lay the Fruit in the beaten Egg with the stalks upward,
drain them and beat the part that drips off again,
select them out one by one and dip them into
a cup of finely Powdered Sugar;
cover a pan with a sheet of fine paper,
place the Fruit inside of it,
and put it in an oven that is cooling;
when the Icing on the Fruit becomes firm
pile them on a dish,
and set them in a cool place
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