Gooseberry Fool
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves ten persons.
Presented as published in 1886. 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
992Calories
50 gProtein
107 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories992 kcal
Protein50 g
Carbohydrates107 g
Fiber26 g
Sugars47 g
Total Fat44 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol489 mg
Sodium533 mg
Potassium2793 mg
Calcium1419 mg
Iron3.6 mg
Magnesium193 mg
Phosphorus1344 mg
Zinc6.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D11 mcg
Vitamin C166 mg
Vitamin A562 mcg
Vitamin E3.8 mg
Vitamin K0.3 mcg
Vitamin B61.2 mg
Vitamin B126.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2 mg
Niacin (B3)2.9 mg
Folate83 mcg
Choline468 mg
Caffeine0 mg
Water1935 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 22. The excerpt below is the record exactly as published.
pint of water, and then stir it well while on the fire after it has swelled sufficiently ; rub the apples through a sieve and stir in the gelatine. Scald a mould and then rinse it out in cold water, pour the mixture into it and stand it in a cool place. Gooseberry Fool. ^ For Ten Persons. — 1 quart of gooseberries; 1 pint ofj water ; sugar to taste ; 1 quart of milk ; 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.