This C17th version of the classic fool is thickened with butter, sugar and egg yolks rather than the usual milk or cream.
Tag: gooseberry recipe
Eliza Smith, on Making ‘Gooseberry Tansey’
Here’s an eighteenth century drop-scone pancake type recipe to help you use up some of your gooseberry glut.
John Smith, on Making Gooseberry, Apple or Rhubarb Cream
Here’s a fool-proof dish of stewed fruit, sugar, cream and eggs from a nineteenth century collection of veggie recipes.
Esther Copley on Making Gooseberry or Apple Fool
Here’s a deliciously simple recipe for making a classic fruit and cream dessert that you’d be foolish not to try yourself.