Raspberry Fool

Ingredients

• a pint of raspberries
• a quarter of a pound of loaf sugar
• as much cream or milk as will make it of the consistency of custard
• the yolks of two eggs
• three-quarters of a pint of milk

Method

1. 1

   Stew raspberries with sugar until tender.

2. 2

   Rub through a sieve and mix with cream or milk to achieve custard consistency.

3. 3

   If richer preparation is desired, add yolks of eggs to milk and stir over heat until thickened without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1480. The excerpt below is the record exactly as published.

Raspberry Fool.— Put a pint of rasp- berries into a saucepan with a quarter of a pound of loaf sugar, and let them stew till tender. Rub them through a sieve with the back of a wooden spoon, and mix with the pulp as much cream or milk as will make it of the consistency of custard. Serve cold. When cream is not to HAS ( 710) HAS be had, and it is desired that the preparation should he richer than it would be if cream only ■were used, the yolks of two eggs may be added to three-quarters of a pint of milk

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