Mock Gooseberry-fool

Ingredients

• as much rhubarb as will be enough to half fill a glass bowl
• a quart of sweet cream

Method

1. 1

   Stew rhubarb in water until tender, rub through a colander.

2. 2

   Mix with sweetened fruit and fold in whipped syllabub.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 106. The excerpt below is the record exactly as published.

Mock Gooseberry-fool CUSTARDS Peaches in Custard mould should be filled with cold water a few minutes before using, and emptied when wanted to receive the flummery — and let it stand until cold. Turn out upon a pretty dish, and serve with a sauce prepared as fol- lows : Boil gently one pint of cream, 4 ozs. of sugar, and eight bitter al- monds, chopped fine, for about five minutes; remove from the fire, add the beaten yolks of six eggs, stirring quickly to prevent cooking, and one teaspoonful of potato flour ; strain through a sieve, and flavor to taste with maraschino. Mock Gooseberry-fool. — Cut up and scrape as much rhubarb as will be enough to half fill a glass bowl of the size you wish to use. Stew in enough water to cover it well. When tender, rub through a colander to a smooth pulp. To a quart of the fruit, well sweetened and flavored with lemon- peel, add a quart of sweet cream

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