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Apple Fool
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
515Calories
3 gProtein
96 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein3.1 g
Carbohydrates96 g
Fiber11 g
Sugars75 g
Total Fat18 g
Saturated Fat9.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol44 mg
Sodium59 mg
Potassium506 mg
Calcium146 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.2 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A18 mcg
Vitamin E1 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8.3 mcg
Choline20 mg
Caffeine0.5 mg
Water446 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 54. The excerpt below is the record exactly as published.
Apple Fool. — Peel, core and quarter six large apples, cook them until tender with three or four cloves, a small piece of lemon peel, half a cupful of sugar and a teacupful of water. Remove the cloves and lemon peel, beat well with a fork and stir in one-fourth pint of thick, sweet cream. Cut any kind of delicate cake into rather thin slices and place a layer in the bottom of a glass dish. Pour over it diluted red currant jelly, then cover with a thick layer of the apple fool, then another layer of cake and currant jelly, and heap the remainder of the apple fool over the top. With each helping serve a large spoonful of whipped cream
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