Gooseberry Fool

Ingredients

• Take two quarts of green gooseberries
• add to it two pounds of white sugar
• stir into it either a quart of rich cream
• substitute an ounce of butter
• six eggs

Method

1. 1

   Wash the gooseberries, stew them until tender, then press the pulp through a sieve.

2. 2

   While hot, add sugar.

3. 3

   When cool, mix with cream or custard.

4. 4

   Serve in a glass bowl with whipped syllabub.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 101. The excerpt below is the record exactly as published.

Take two quarts of green gooseberries, wash off any mould on them with hot water, and pick off blossoms and stems ; put them in a preserving-kettle with just enough water to cover them, and let the berries stew until they are tender, their color being best preserved by keeping the kettle uncovered ; when they are soft, with the back of a large spoon press the pulp through a colander or sieve, and while this pulp is hot add to it two pounds of white sugar; when cool, stir into it either a quart of rich cream or boiled custard ; mix this with the gooseberry pulp until they thoroughly combine. This cream must be served in a glass bowl, with whip- ped syllabub for a garnish. Cake is a proper accompani- ment for this dessert. The old English mode of preparing gooseberry - fool VIMQINIA COOKERY-BOOK. 213 was to omit the cream or custard and substitute an ounce of butter stirred into the hot pulp at the same time that sugar was added. At the same time six eggs

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