Gooseberry Fool
From A year's cookery, 1880
Serves 2
This dish is very wholesome and generally acceptable served with bread and butter as a breakfast dish for children.
Presented as published in 1880. 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
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 186. The excerpt below is the record exactly as published.
Gooseberry Fool. — Take the tops and tails from the gooseberries, and put them into a stewpan, with a cupful of cold water and half a pound of sugar. Let them stew gently until quite soft. Bub them through a colander or coarse sieve with the back of a wooden spoon, so as to get the pulp and keep back the skins, which must be thrown away. Let the pulp go quite cold, then mix with it gradually cold milk
Cook this with the app: pantry check, scaling, and the assistant.