Strawberry Fool
From Harper's cook book encyclopædia, 1902
Serves 3
If cream is unavailable, mix yolks of two eggs with milk and heat until near boiling.
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 109. The excerpt below is the record exactly as published.
trawberry - fool. — Take a quart of picked strawberries, ripe and finely flavored ; put them into a saucepan with % lb. of white sugar, cover them closely, and let them stew gently for ten minutes, stirring the fruit now and again to keep it from burning. Rub 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 consistency 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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