vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gooseberry Fool
From Consult me, 1902
Serves 1
A tablespoon of orange-flower water and spices improve it.
Presented as published in 1902. 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
229Calories
13 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein13 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.4 g
Total Fat18 g
Saturated Fat8.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol398 mg
Sodium147 mg
Potassium162 mg
Calcium71 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus212 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 243. The excerpt below is the record exactly as published.
GOOSEBERRY FOOL.— Put the fruit into a stone jar, and some good sugar ; set the jar in a sauce-pan of water over the fire. When it is done enough to pulp, press it through a col- ander ; have ready a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled together, or two or three eggs instead of the latter, and left to be cold ; then sweeten it pretty well with fine sugar
Cook this with the app: pantry check, scaling, and the assistant.