Gooseberry Fool
From Blue Ribbon cook book, 1905
The pulp may be beaten into whipped cream and served cold.
Presented as published in 1905. 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
1354Calories
14 gProtein
300 gCarbs
19 gFat
Full nutrition (29 nutrients)
Calories1354 kcal
Protein14 g
Carbohydrates300 g
Fiber26 g
Sugars238 g
Total Fat19 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium8.4 mg
Potassium1193 mg
Calcium152 mg
Iron2 mg
Magnesium61 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C166 mg
Vitamin A90 mcg
Vitamin E5.1 mg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate36 mcg
Water554 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 68. The excerpt below is the record exactly as published.
Gooseberry Fool—Stew 1 quart gooseberries in a little water, then rub through a coarse sieve or colander to remove skins. While hot add 1 cup sugar. Beat yolks of 3 eggs and add to the gooseberries. Whip until light; combine with beaten whites mixed with 3 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.