vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Fool
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
869Calories
6 gProtein
24 gCarbs
84 gFat
Full nutrition (29 nutrients)
Calories869 kcal
Protein6.1 g
Carbohydrates24 g
Fiber6.4 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.5 g
Cholesterol241 mg
Sodium50 mg
Potassium524 mg
Calcium181 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus174 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C42 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate9 mcg
Water268 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 101. The excerpt below is the record exactly as published.
Gooseberry Fool — One quart gooseberries, water, sugar, 1 quart cream
Cook this with the app: pantry check, scaling, and the assistant.