Strawberry Fool
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
Nutrition per serving
560Calories
30 gProtein
47 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein30 g
Carbohydrates47 g
Fiber0.2 g
Sugars44 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol274 mg
Sodium355 mg
Potassium1179 mg
Calcium931 mg
Iron1 mg
Magnesium94 mg
Phosphorus841 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D8 mcg
Vitamin C1.6 mg
Vitamin A314 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline279 mg
Caffeine0 mg
Water688 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 31. The excerpt below is the record exactly as published.
Strawberry Fool. For Six Persons. — 1 pot of strawberry jam ; IJ pint of .ilk; 1 egg. Press either fresh fruit or strawberry jam through 1 hair sieve with the back of a wooden spoon. Siin- uer some milk with the yolk of an egg beaten up in ; add the cream when cooling and stir all the iigredients into the fruit. Serve cold. ! Bread and Butter Fritters. t For Three Persons. — 2 pieces of bread and butter; 2 ozs. S'' jam; \ oz. of castor sugar; J pint of batter as on j jjge 66. I Take two pieces of bread and butter, spread with ria-awberry jam ; lay one on top of the other, cut into I |][uares, dip in a good batter and fry a nice brown. |]prinkle with white sugar and serve on a napkin. I Brandy Custards. I , For Six or Eight Persons. — 1 pint of milk
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Cook this with the app: pantry check, scaling, and the assistant.