vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Fool
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
653Calories
3 gProtein
136 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein3.2 g
Carbohydrates136 g
Fiber6.4 g
Sugars118 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1 g
Cholesterol45 mg
Sodium9.7 mg
Potassium385 mg
Calcium100 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C42 mg
Vitamin A133 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline9.8 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 72. The excerpt below is the record exactly as published.
Gooseberry Fool. — Cut off the stalks and tops of 1 quart gooseberries, and put them in a stew-pot with a cup of cold water and 1 lb. of white sugar. Let them stew gently till quite soft. SWEETS. 107 Rub them through a coarse hair sieve. Let the pulp get cold, and then mix it gradually with J pint of whipped cream
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