Gooseberry Fool

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Gooseberry preparation
Custard base
Optional cream base
Instructions (8)
  1. Place two quarts of gooseberries in about a quart of water over heat.
  2. When gooseberries begin to simmer, turn yellow, and plump, drain them.
  3. Using the back of a spoon, carefully squeeze the pulp through a sieve into a dish.
  4. Sweeten the gooseberry pulp to taste and let it cool.
  5. In the meantime, combine two quarts of new milk with the yolks of four eggs beaten with a little grated nutmeg.
  6. Stir the milk and egg mixture gently over a slow fire until it begins to simmer.
  7. Remove the custard from the heat and gradually stir it into the cooled gooseberry pulp.
  8. Allow the mixture to cool completely before serving.
Original Text
To make Gooseberry Fool. TAKE two quarts of gooseberries, let them on the fire in about a quart of water. When they begin to simmer, and turn yellow, and begin to plump, throw them into a cullender to drain the water out, then with the back of a spoon carefully squeeze the pulp, throw the sieve into a dish, make them pretty sweet, and let them stand till they a cold. In the mean time take two quarts of new milk, and the yolks of four eggs, beat up with a little grated nutmeg; stir it softly over a slow fire, when it begins to simmer take it off, and by degrees stir it into the gooseberries. Let it stand till it is cold, and serve it up. If you make it with cream, you need not put any eggs in: and if it is not thick enough, it is only boiling more gooseberries. But that you must do as you think proper.
Notes
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