vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Fool
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
194Calories
3 gProtein
34 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein3.4 g
Carbohydrates34 g
Fiber13 g
Sugars1.9 g
Total Fat7.1 g
Saturated Fat3.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.1 g
Cholesterol18 mg
Sodium4.9 mg
Potassium629 mg
Calcium99 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus102 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C83 mg
Vitamin A90 mcg
Vitamin E1.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate19 mcg
Choline4 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 46. The excerpt below is the record exactly as published.
Gooseberry Fool Stew one quart gooseberries, sweeten to taste; when cold, place in glass dish and cover with whipped cream that has been sweetened
Cook this with the app: pantry check, scaling, and the assistant.