Gooseberry Fool

Ingredients

• a pound of green gooseberries
• three-quarters of a pound of sugar
• a cupful of water
• a pint of milk

Method

1. 1

   Take the tops and stalks from the gooseberries, boil them with sugar and water until soft, press through a coarse sieve, and mix gradually with milk or cream.

2. 2

   Serve when cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 624. The excerpt below is the record exactly as published.

hree-quarter-s of a pound of sugar and the yolks of four eggs. Stir over the fire until thick, but the berries must not boil. Serve in a glass dish, or in custard-glasses. Time, boil till soft — about fifteen minutes. Probable cost. Is. Sufficient for seven or eight glasses. Gooseberry Dumpling.— Lino a plain round basin or mould with a good suet crust {see Crust, Suet). Pick the tops and stalks from as many goostiberries as will fill it, strew some moist sugar over the top, and cover with the paste. Pinch in the sides securely, to prevent the juice escaping, and tie in a floured cloth. Plunge the pudding into boiling water, and boil for two or three hours, acconiing to the size of the ijudding. Probable cost, lOd. for a pudding large enough to fill a (^uart mould. Sufficient for six or seven persons. Gooseberry Fool. — Take the tops and stalks from a pound of green gooseberries, and boil them witli three-quartei-s of a pound of sugar and a cupful of water. When quite soft, press them through a coarse sieve, and mix with them, very gradually, a pint of milk

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