Gooseberry Fool
From English and French cookery, 1890
Presented as published in 1890. 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
1324Calories
30 gProtein
263 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1324 kcal
Protein30 g
Carbohydrates263 g
Fiber26 g
Sugars201 g
Total Fat34 g
Saturated Fat6.5 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol775 mg
Sodium293 mg
Potassium1471 mg
Calcium266 mg
Iron5.5 mg
Magnesium85 mg
Phosphorus561 mg
Zinc3.3 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C166 mg
Vitamin A410 mcg
Vitamin E4.3 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2 mg
Folate130 mcg
Choline588 mg
Caffeine0 mg
Water682 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 77. The excerpt below is the record exactly as published.
Gooseberry Fool. — Stew 1 quart of ripe gooseberries in enough water to cover, and when soft and broken, rub through a sieve to remove the skins. While still hot, beat in 1 tablespoonful butter, 1 teacup sugar, and whipped yolks of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.