Gooseberry Fool

Ingredients

• two pounds of green gooseberries
• a cup of water
• half a pound of sugar
• another cup of sugar
• a pint of thick cream

Method

1. 1

   Boil the gooseberries with water and sugar until soft enough to pass through a sieve.

2. 2

   While still warm, add another cup of sugar and stir until dissolved.

3. 3

   Fold in the thick cream and chill.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 76. The excerpt below is the record exactly as published.

GOOSEBERRY FOOL— ENGLISH Boil two pounds of green gooseberries with a cup of wa- ter and half a pound of sugar until soft enough to pass through a sieve. While still warm add another cup of sugar and stir until dissolved. Now fold in a pint of thick cream and chill. Strawberries and raspberries can be cooked in the same way. DESSERTS, HOT AND COLD 139 509. GORUFLOT A LA CANNES Break four eggs into a double boiler ; add three-quarters of a cup of sugar and beat with an egg beater until the mix- ture is quite warm ; remove from the fire and beat until cold. When cold and very thick, stir in lightly half a cup of sifted flour, and four tablespoons of dessicated cocoanut. Pour into a mould, place in a pan of hot water and bake for an hour. When cooked, turn out on a sieve to cool over night. The next day soak it either in lemon juice, sugar and water, or in a little wine. Serve with sauce (No. 480). 510. HUEVOS CHIMBOS (ROYAL EGGS)— CHILEAN Beat the yolks of six eggs for fifteen minutes and pour to the depth of half an inch in an oiled baking pan. Place it in a larger pan half filled with hot water and bake until it has risen very well and is light and porous but not brown. When cold cut in diamonds, three inches by two. Make a syrup of two cups of sugar and half a cup of water

Cook this with the app: pantry check, scaling, and the assistant.