Gooseberry Fool

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
For the gooseberry base
For the cream base
Substitutions for fruit
Instructions (6)
  1. Put a quart of green gooseberries and a gill of water in a stewpan over a fire close covered.
  2. When the fruit is tender rub it through a fine hair sieve, add to the pulp sifted loaf sugar, and let it stand till cold.
  3. In the mean time put a pint of cream or new milk into a stewpan, with a stick of cinnamon, a small piece of lemon peel, sugar, a few cloves and coriander seeds, and boil the ingredients ten minutes.
  4. Have ready the yolks of six eggs and a little flour and water well beaten.
  5. Strain the milk to them, whisk it over a fire to prevent it from curdling, when it nearly boils set the pan in cold water, stir the cream for five minutes, and let it stand till cold.
  6. Then mix the pulp of the gooseberries and the cream together, add a little grated nutmeg, and sweeten it more if agreeable to the palate.
Original Text
Gooseberry Fool. Put a quart of green gooseberries and a gill of water in a stewpan over a fire close covered; when the fruit is tender rub it through a fine hair sieve, add to the pulp sifted loaf sugar, and let it stand till cold. In the mean time put a pint of cream or new milk into a stewpan, with a stick of cinnamon, a small piece of lemon peel, sugar, a few cloves and coriander seeds, and boil the ingredients ten minutes. Have ready the yolks of six eggs and a little flour and water well beaten; strain the milk to them, whisk it over a fire to prevent it from curdling, when it nearly boils set the pan in cold water, stir the cream for five minutes, and let it stand till cold. Then mix the pulp of the gooseberries and the cream together, add a little grated nutmeg, and sweeten it more if agreeable to the palate. [281] N. B. Strawberries, raspberries, apricots, and other ripe fruits, may be rubbed through a sieve and the pulp added to the cream.
Notes
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