Gooseberry Fool

Ingredients

• 1 lb. of gooseberries
• ½ cup sugar
• ½ cup water
• 2 cups cream

Method

1. 1

   Take off the tops and stalks from the gooseberries and stew them with ½ cup sugar in ½ cup water; then pulp through a sieve.

2. 2

   Whip 2 cups cream and beat into the pulp.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 355. The excerpt below is the record exactly as published.

1 cup water for each pound of cranberries; cover, and stew slowly, stirring as little as possible. If boiled hard, especially when first put on the stove, it is apt to separate the skin from the berry. Sweeten them to taste on taking them from the stove. Part of the acid can bo extracted from the cranberries, so that less sugar will be needed to sweeten them, if they are allowed to stand first, for about 5 minutes, in boiling water; 480 COOKED FKUITS gfOfS then drain them out, and set them on to stew with fresh water, few raisins added to cranberries make a pleasant combination. Cranberry Sauce No. 2.— Take 3 cups water, 1 lb. of raisins, and 2 quarts of cranberries; boil until soft enough to sift easily; pass it through a sieve, add 2 cups sugar, and boil 10 minutes. If some of it is desired for immediate use pour it into a mold; can the re- oeanbeeeies. mainder for future use. Or they can be cooked together, sweetened, and set aside to cool without be- ing lout through the sieve. BANANAS, BAKED — Peel the bananas, cut them in halves, and irat them in a shallow pan; for each banana allow 1 tablespoon of sugar and 1 teaspoon of hot water; melt a little butter in the hot water and pour it over the bananas; with the sugar mix a little salt and spice or lemon juice, sprinkle it on top, and bake in a quick oven till brown — about 20 minutes. BANANA TBKE. FRIED BANANAS. -(1) Choose bananas which are not quite rijDe (the "Plantain" being best) ; peel, slice, and drop them into a frying-pan containing smoking hot fat, about ^ inch deep; they will soon brown; then take them out and serve hot, sprinkled with pepper and salt, or, if for dessert, sprinkle with sugar instead. (2) Or peel, slice, egg and bread=crumb them, and fry to a delicate brown in a kettle of smoking hot fat; drain on a sieve or blotting i^aper and serve. The Banana grows almost everywhere in the tropics. It is really a variety of the plantain, and is very much like it. It is a nutritious food, and contains less water and more nitrogenous matter then most fresh fruits. It is always eaten ripe, and then contains much sugar, but little starch. A pound of bananas contains as much nutriment as .S lbs. of potatoes, and there is every reason to encourage their more extensive use. DATE SAUCE. — Prepare dates for cooking as directed under "Cake." (1) Pare, core and quarter apx^les, and stew until nearly done; then add an equal quantity of dates and stew until tender, but no longer; sweeten to taste. (2) Another way is to pare and core apples, without quartering them, fill the center of each apple with dates, pour on a little hot water, sprinkle with sugar, and bake in the dish in w^hich they are to be served; then cover with a meringue and brown slightly in the oven. COOKED FRUITS 481 DRIED BERRIES, STEWED.— To stew dried berries take about 1 quart of water to 1 pint of berries, and boil slowly and steadily ^ hour. Sweeten to taste. The various dried berries are cooked alike. Easpberries and blackberries mixed are nice, using the same amount of each. FIG SAUCE. — Scald and wash ^ lb. of nice figs; take every seed from ^ lb. of raisins, tearing them in two pieces as you seed them; cut the figs in very small pieces and mix with the raisins; add water enough to cover them, and steam 1 hour in a pudding dish. It makes a delicious sauce for tea, or dessert for dinner. GOOSEBERRY FOOL.— Take off the tops and stalks from 1 lb. of gooseberries and stew them with ^ cup sugar in -^ cup water; then pulp through a sieve. Whip 2 cups cream and beat into the pulp. GOOSEBERRY TRIFLE.— Put 1 quart of gooseberries with 1 lb. of sugar in a kettle and boil until reduced to a pulp. When cold, place in a dish, pour over it 1 quart boiled custard, and cover with whipped cream. The Goosebeeky belongs to the same order of plants as the red and black currants. It does not appear to have been known to the ancients. The name is by some thought to be a corruption of the Saxon gorst (gorse=berry, mean- goosebeeby. ing rough=berry). The skin is very indigestible. The acid is principally citric and malic. Red gooseberries contain more acid than the white, but when that is masked with sugar they are most ■wholesome. The red variety makes an excellent jelly which is light and refresh- ing, and is good for bilious and plethoric persons, and invalids generally who need light and digestible food, but it is not very nourishing. LEMON BUTTER.— Take the juice of 2 lemons and the grated rind of 1, 2 cups sugar

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