Iced Gooseberry 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 (8)
Instructions (7)
  1. Stew very slowly a quart of green gooseberries, after topping and tailing them, with half a pound of sugar, three or four finely pared strips of lemon rind, and just enough water to keep them from burning.
  2. When tender rub them carefully through a fine sieve.
  3. Add a very few drops of vegetable green to bring up the colour.
  4. Add to it a wineglassful of maraschino liqueur syrup, a squeeze of lemon juice, and half a pint of stiffly whipped cream.
  5. Freeze either in the freezer or in a tin pail tightly covered and buried in salt and ice.
  6. If using the tin pail method, which takes longer to freeze, the fool must be stirred up from the bottom and sides now and again in the course of freezing to make it set evenly and smoothly.
  7. Serve in a glass or ice bowl or tray.
Original Text · last edited 4 days ago
Iced Gooseberry Fool.—Stew very slowly a quart of green gooseberries, after topping and tailing them, with half a pound of sugar, three or four finely pared strips of lemon rind, and just enough water to keep them from burning; when tender rub them carefully through a fine sieve, adding a very few drops of vegetable green to bring up the colour, then add to it a wineglassful of maraschino liqueur syrup, a squeeze of lemon juice, and half a pint of stiffly whipped cream; freeze either in the freezer or in a tin pail tightly covered and buried in salt and ice. This last method takes longer to freeze, and the fool must be stirred up from the bottom and sides now and again in the course of freezing to make it set evenly and smoothly. Serve in a glass or ice bowl or tray, the latter, of course, if available, being the prettiest.
Notes
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