Iced Gooseberry Fool

Ingredients

• a quart of green gooseberries
• half a pound of sugar
• three or four finely pared strips of lemon rind
• a wineglassful of maraschino liqueur syrup
• a squeeze of lemon juice
• half a pint of stiffly whipped cream

Method

1. 1

   Stew green gooseberries with sugar, lemon rind, and enough water to prevent burning.

2. 2

   Rub through a fine sieve, add maraschino syrup, lemon juice, and whipped cream.

3. 3

   Freeze in a freezer or tin pail buried in salt and ice, stirring occasionally to ensure even setting.

4. 4

   Serve in a glass or ice bowl.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

Iced Gooseberry Fool. — Stew very slowly a quart ' of green gooseberides, after topping and tailing them, with half a pound of sugar, three or four finely pared strips of lemon rind, and just enough water to keep them from burning ; when tender rub them carefuUv through a fine sieve, adding a very few drops of vegetable green to bring up the colour, then add to it a wineglassful of maraschino liqueur syrup, a squeeze of lemon juice, and half a pint of stiffly whipped cream

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