A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Make a rich jumble-paste—rolling out in any desired shape
Cut some paste in thick, narrow strips and lay around your cakes, so as to form a deep, cup-like edge
Place on a well-buttered tin and bake
When done, fill with iced fruit prepared as follows: Take rich, ripe peaches (canned ones will do if fine and well drained from all juice) cut in halves; plums, strawberries, pineapples cut in squares or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten and then in pulverized sugar, and lay in the centre of your cakes
Modern guidance to help you succeed with this vintage recipe
The jumble-paste creates a sturdy, cookie-like base that can support the weight of glazed fruit without becoming soggy. Building raised edges with paste strips creates a barrier that contains the fruit while maximizing the base's structural integrity during baking. The egg white coating on the fruit acts as an adhesive for the sugar while creating a crystallized glaze when dried, preserving the fruit's appearance and adding textural contrast to the tender paste.
The jumble-paste shells can be baked up to 2 days ahead and stored in an airtight container at room temperature. The fruit can be coated with egg white and sugar up to 4 hours before serving and kept at room temperature. Assemble the filled cakes no more than 2 hours before serving to prevent the pastry from softening.
Once assembled, these cakes are best consumed within 4 hours. Store unfilled baked shells in an airtight container at room temperature for up to 3 days. Do not refrigerate assembled cakes, as moisture will dissolve the sugar coating and soften the pastry.
AI-generated tips from Chef Cecil's culinary database
The jumble-paste shells can be baked up to 2 days ahead and stored in an airtight container at room temperature. The fruit can be coated with egg white and sugar up to 4 hours before serving and kept at room temperature. Assemble the filled cakes no more than 2 hours before serving to prevent the pastry from softening.
Once assembled, these cakes are best consumed within 4 hours. Store unfilled baked shells in an airtight container at room temperature for up to 3 days. Do not refrigerate assembled cakes, as moisture will dissolve the sugar coating and soften the pastry.
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