Currant Fool

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
fool base
Instructions (7)
  1. Beat the yolks of two eggs with 1oz. or 2oz. of sugar till light.
  2. Beat the whites of four eggs to a stiff froth.
  3. Have ready half a pint of juice obtained as for currant jelly.
  4. Sweeten this juice lightly.
  5. Add the juice to the eggs.
  6. Add a full gill of thick cream.
  7. Stir this all over the fire till it thickens to a rich consistency.
Original Text · last edited 4 days ago
Currant Fool.—Beat the yolks of two eggs with 1oz. or 2oz. of sugar till light, and the whites of four eggs to a stiff froth; have ready half a pint of juice obtained as for currant jelly, sweeten this lightly, then add it to the eggs, and a full gill of thick cream, and stir this all over the fire till it thickens to a rich
Notes
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