Gooseberry Fool
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 443. The excerpt below is the record exactly as published.
GOOSEBERRY FOOL Poach one pound of green gooseberries in some thin syrup. When they are cooked, thoroughly drain them; rub them through a sieve, and collect the purée in a flat saucepan. Work this purée on ice, and add the necessary amount of icing sugar to it. The amount of the icing sugar varies according to the acidity of the fruit and the sweetness of the poaching-syrup. Combine with the purée an equal quantity of very stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.