Currant Fool

Name: Currant Fool
Ingredients: the yolks of two eggs; 2oz. of sugar; the whites of four eggs; haff a pint of juice obtained as for currant jelly; a full gill of thick cream

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

845Calories

8 gProtein

92 gCarbs

51 gFat

Full nutrition (33 nutrients)

Calories845 kcal

Protein7.8 g

Carbohydrates92 g

Fiber0 g

Sugars85 g

Total Fat51 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.4 g

Cholesterol488 mg

Sodium68 mg

Potassium186 mg

Calcium116 mg

Iron1.3 mg

Magnesium8.9 mg

Phosphorus199 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C61 mg

Vitamin A132 mcg

Vitamin E0.9 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate50 mcg

Choline279 mg

Caffeine0 mg

Water302 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

Currant Fool. — Beat the yolks of two eggs with s loz. or 2oz. of sugar till hght, and the whites of four eggs to a stiff froth ; have ready haff a pint of juice obtained as for currant jelly, sweeten this lightly, then add it to the eggs, and a full gill of thick cream

Cook this with the app: pantry check, scaling, and the assistant.