A Gooseberry-Fool

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take two Quarts of Gooseberries, set 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 Culledar 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 are 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.