drink
Mango Fool
From Anglo-Indian cookery at home, 1895
Presented as published in 1895. 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
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 14. The excerpt below is the record exactly as published.
Mango Fool.- The green fruit, I beheve, is procurable at Whiteley’s. Peel, stone, and shred a dozen green mano’oes. Boil in water sufficient to cover, till the fruit is C[uite soft. Mash with a wooden spoon, and pass through a coarse sieve (the wires of which should be silvered). Sweeten to taste, and add any quantity of fresh milk, pouring it gradually and stirring briskly. Serve in custard glasses, topping each with grated nutmeg. Flummery of Rice Flour.— To a teacupful of the flour add nearly a quart of fresh milk, sugar to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.