Mock Gooseberry-fool
From Harper's cook book encyclopædia, 1902
Serves 4
If no cream, substitute with custard made from yolks of six eggs.
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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 107. The excerpt below is the record exactly as published.
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, stirred smoothly in till well mixed. Heap the bowl up high with whipped syllabub. If you have no cream, sub- stitute a quart of custard made with the yolks of six eggs. In place of the syllabub, use the whisked whites of the six eggs, sweetened with six table -spoonfuls of fine white suga
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