Recipe or source entry
Gooseberry Fool
Pick and boil a pound of green gooseberries in half a pint of water with ten ounces of sugar; rub this through a hair sieve, colour the pulp with a spoonful of spinach greening, No. 72; add a pint of double cream, a little grated nutmeg and lemon-peel; mix, freeze, and. mould. Gooseberry fool is generally served in a glass bowl, or in custard cups or glasses.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter39/gooseberry-fool.html- Legacy revision
8531e8373e9b- Source checksum
9e5b1945ac7ddf054217310ebaeb5adc5b7450429ea190018511698d7c38303e- Legacy text checksum
78ff03cb3a084fce3a937f4de9db0b43e5cd690577a7c80b737d81a3befcaae6
Cite this page
Gooseberry Fool. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter39/gooseberry-fool.html