vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Fool
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six or seven persons.
Presented as published in 1892. 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
453Calories
9 gProtein
93 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein9.2 g
Carbohydrates93 g
Fiber0 g
Sugars79 g
Total Fat5.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium794 mg
Calcium105 mg
Iron2 mg
Magnesium62 mg
Phosphorus202 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C268 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1912. The excerpt below is the record exactly as published.
Strawberry Fool.— Take a quart of picked strawberries, ripe and finely-flavoured ; put them into a saucepan with a quarter of a pound of white sugar ; cover them closely, and let them stew gently for ten minutes, stirring the fruit now and again to keep it from burn- ing, flub it through a fine hair-sieve with a ■wooden spoon, and when it is cold stir into it as much new milk as will make it of the consis- tency of custard. Serve quite cold. If cream is not to be had, and a rich dish is required, the yolks of two eggs
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