Gooseberry Fool

Ingredients

• one Quart berries
• 1 cup sugar
• 3 tablespoons butter
• yolks of 3 eggs
• whites of 3 eggs

Method

1. 1

   Stew the berries in water to cover, rub through a colander to remove skins.

2. 2

   While hot, add butter and sugar.

3. 3

   Beat yolks and add to mixture.

4. 4

   Whip together until light, spread beaten whites mixed with sugar, bake in the oven.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 37. The excerpt below is the record exactly as published.

GOOSEBERRY FOOL stew one Quart berries in water enough to cover, then rub through colander to remove skins. While hot addlbles^oo^ of butter and 1 cup sugar- Beat yolks of 3 eggs and add to «- goo-ber-. Whip altogether until light. Put m a dish and spread the beaten whites mixed with 3 tablespoons sugar, i'ut in oven and bake. HONEY COMB PUDDING \ cup currants. 1 cup suet. 1 cup sour milk. 1 teaspoon baking powder. Pinch of salt. i cup raisins. 1 cup molasses. 2 cups Furity Flour. 1 teaspoon soda. Mix fruit suet, molasses and salt. Add part of flour in which hairing powder has been sifted. Then a^d ^nr milk with soda dissolved in it, and last the remainder of flour. Boil or steam 2 hours. — ~ PageSixty-one " I P«bbtti0 0a«rw ENGLISH PLUM PUDDING SAUCE i cup butter. 1 cup sugar. 2 tablespoons wine. i teaspoon vauilla. J cup boiling water. Cream butter, add the sugar, beat for 15 minutes, add the eggs, licat to a froth. Just before sending to tlie table stir iu the hot water, beat to a foam, add vanilla and wme. HARD SAUCE 5 cup butter. i cup powdered sugar. 2 teaspoon lemon, vanilla, or a little nutmeg. Eub the butter to a cream in a warm bowl. Add the sugar gradually, then the flavoring. Pack it smoothly in a snuill dish and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till very hard, or pile it lightly on a small fancy dish. This sauce is particularly nice with steamed puddings. SAUCE FOR SNOW PUDDING 1 pint sweet milk. .3 yolks of eggs, f cup sugar. 1 dessertspoon cornstarch. A little salt. Vanilla. Combine the first 5 ingredients and stir over the fire until of a thick, creamy consistency. Remove from fire and add the vanilla. CREAMY SAUCE J cup butter. I cup powdered sugar. 2 tablespoons wine. 2 tablespoons cream. Cream the butter, add the sugar slowly, then the wine and cream very gradually. Beat well and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt the butter. Wlien the wine and cream are added the sauce has a curdled appearance. This is removed by thorough beating and by heating just enough to blend the materials smoothly. It is not intended to be a hot sauce, and if the sauce becomes oily in heating, place the bowl in cold water and beat again until smooth and thick like cream. Omit the wine if desired and use i cnp of cream and 1 teaspoon of lemon or vanilla. Serve on any hot pudding. Page Sixty-two More Bread and Better Bread FUQU R FOAMY SAUCE, No. 1 , , , „^ 1 teaspoon vanilla. i cup butter. ^ teaspoons wine, fruit juice or syrup. '7Mr.fre.rSe. to. f«n.. i c„p b„ili.g .«er. Crean, the taUter. add ,he sugar. vaniU. and w,„e. Just before serv.ng add the boUing ,>ate.. rt„ well, then add the egg and beat till foamy. Beat the whites of the e in the milk and lemon juice FOAMY SAUCE, No. 2 Whites of 2 eggs. ^ Ju^c^'tJTl^S^. 1 cup sugar. ..s till foamy but not dry. Add the sugar, beat well. Then gradually beat LEMON SAUCE 1 cup sugar. 1 cup boiling water. 1 tablespoon cornstarch. 1 tablespoon butter. 1* tablespoons lemon jiiice. i teaspoon salt. Mix sugar, salt and cornstarch. Add water gradually, stir constantly, and boil 5 minutes. Remove from fire, add butter and lemon juice. CHOCOLATE SAUCE 2 ounces grated chocolate. J pint milk. i cup sugar. 2 egg yolks. Boil the o-rated chocolate m the milk, beat the egg yolks with the sugar, stu- all together over the fire until as thick as honey. Flavor with extract of vanilla. CUSTARD SAUCE 1 egg. i cup milk. 1 tablespoon sugar. Flavoring to taste. p„. the nu. to he. . a ^^^ ^1^:^:^^'^^':^^:^'^^ ^^ -' ^:^o^:^ ttspZ: ■ T™ Z a 'eU- L^ i..edtate„. Md «a,on„, a„d coo,. Pa gc Sixty-three PURITy 7^ — ^ }> More BrEad and Better Bread FUOURs^S) FRUIT PUDDING SAUCE o<.U ^'11? •-."''? butter and 2i cups' sugar well. Pour 1 dessertspoon of cornstarch (wet in a little cold m,lk) mto 1 cup of boihng water. Stir over a clear fire until quite thick pour th Ion the butte and .ugar and juice of 1 lemon and also the grated rind, 1 wineglass brandy or W beat all toS for 0 minutes, and heat once almost to the boiling point. togetner WHIPPED CREAM SAUCE 1 cup ice-cold sweet cream. i cup powdered sugar. 1 teaspoon flavoring. 1 ese. sm^^ZXSoTSlS' ''"°"°°' '°°"*" "" """'' " '° ' '"'"• '*""= '" ''^""^ ^* '"= ""' «■= WINE SAUCE 1 cup water. 1 tea.spoon cornstarch. 2 tablespoons butter.

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