Gooseberry Fool
From The child's cookery book, 1900
The whites may be beaten quite stiff and piled on top, or cream may be eaten with it.
Presented as published in 1900. 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
372Calories
15 gProtein
56 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein15 g
Carbohydrates56 g
Fiber13 g
Sugars25 g
Total Fat15 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol382 mg
Sodium146 mg
Potassium733 mg
Calcium132 mg
Iron2.7 mg
Magnesium42 mg
Phosphorus280 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C83 mg
Vitamin A205 mcg
Vitamin E2.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate65 mcg
Choline294 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 16. The excerpt below is the record exactly as published.
Gooseberry Fool Boil a pint of gooseberries in sufficient water to cover them, when they are soft rub the pulp through a wire sieve till nothing is left but the seeds. Put the pulp back into the saucepan to get quite hot, then stir in two tablespoonfuls of sugar or more if not sweet enough, a dessertspoonful of butter, and the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.