Gooseberry Fool
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This dish is popular and can be made with a cream substitute.
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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 96. The excerpt below is the record exactly as published.
gooseberry fool. n malting these, or puddings, from bottled gooseberries, the cook should pour off the liquor, which is not sweet ened. It should first be sweetened, and it will sometimes be found best to boil it with the sugar. Let it get cold, and when it is cold add the gooseberries, cover them over with puff paste, and as soon as the pastry is done the pie is ready. Gooseberry pie can be served hot or cold, but it is far nicer cold. A little cream
Cook this with the app: pantry check, scaling, and the assistant.